Herbed Pearled Barley and Apples


Inspired by Food & Wine

Savory barley and apples come together beautifully in this dish packed full of texture and flavor.

  • Serving Size
    1 Serving
  • Yields
    6 Servings


  • 1/3 cup toasted walnuts, almonds, or cashews
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 fresh scallion, finely chopped
  • 2 cloves minced garlic
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh oregano, finely chopped
  • Salt and freshly ground pepper to taste
  • 4 cups cooked pearled barley
  • 1 large tart apple, such as Honeycrisp, cut into small cubes
  • 1/2 cup finely chopped cilantro or parsley


  1. Preheat the oven to 350°. Spread the nuts on a baking sheet and toast until golden, about 5 minutes. Let cool.
  2. In a bowl, whisk the oil with the vinegar, scallion, minced garlic, fresh herbs, salt and pepper. Add the barley, toasted nuts, apple, and cilantro; toss before serving.

If making ahead of time, follow recipe, but reserve toasted nuts until you are ready to serve. Refrigerate overnight. This dish can be enjoyed warm or cold.