Hearty barley salad incorporates raw carrot, zucchini, and yellow bell pepper for a satisfying crunch & homemade Garlic-Dijon vinaigrette for a tangy punch.
Prep Time15mins
Cook Time15mins
Total Time30mins
Course: Appetizer, Main Course, Salad
Cuisine: American, Vegan
Keyword: barley salad, Garlic Dijon Vinaigrette, pearl barley salad
Servings: 2
Equipment
rice cooker (optional)
Ingredients
For the Garlic Dijon Vinaigrette
1/2garlic clove
1/8cupapple cider vinegar
1/4grapeseed oilor other light tasting oil
1tspfresh lemon juice
1tspDijon mustard
fine sea saltto taste
freshly ground black peper
1tspmaple syrupor more to taste
For the Pearl Barley Salad
1/2cuppearl barleyuncooked
1red bell pepper
1/2cupcarrotsgrated
3/4cupcucumberchopped
1/2cupbaby spinachor sub kale, finely chopped
1canred beansdrained and rinsed
1/4cuppumpkin seeds
1/4cupsunflower seeds
pinch of sea salt
dash of black pepper
dash of garlic powder
1/2cupartichoke heartsfrozen
Instructions
For the vinaigrette:
Add the garlic clove, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, sea salt, pepper, and maple syrup into a small food processor or blender and process (or blend) until smooth. Adjust to taste, if desired. Set aside.
For the barley salad
Prepare the pearl barley according to package instructions ( I like to use a rice cooker for convenience).
Meanwhile, prepare the veggies. Roughly chop the carrot and cucumber into 1-to2 inch pieces. Place into a large bowl along with the chopped bell pepper, spinach (or kale), beans, and seeds. Prepare frozen artichoke hearts according to package instructions.
Stir a few tablespoons of vinaigrette and a pinch of salt into the cooked barley until evenly distributed. Add the barley into the large bowl with the other ingredients. Toss to combine. Taste, and season with more salt, as well as a generous amount of pepper and garlic powder, adding a little bit at a time.
Spoon the salad into bowls, and top with sliced artichoke hearts and more Garlic-Dijon Vinaigrette. Leftovers will keep in an airtight container in the fridge for a few days. The dressing should keep in an airtight container in the fridge for up to 1 week.