Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts


Courtesy of Food and Wine

Grain-based salads are a great way to shake up lunchtime—plus they keep well in the refrigerator, making them a great make-ahead meal option. This recipe makes six servings, so you can whip up a batch on Sunday and enjoy it during the week. (Be sure to refrigerate without the pine nuts, however, or they will lose their crunch. Add them right before serving.)


  • 1/3 cup pine nuts
  • ¼ cup plus 2 tbsp. olive oil
  • 3 tbsp. white wine vinegar
  • 1 small shallot, minced
  • 4 cups pearled barley, cooked
  • 1 large NY apple
  • ½ cup pomegranate seeds
  • ½ cup flat leaf parsley, chopped


  1. Preheat the oven to 350°F. Spread the pine nuts in a pie plate and toast until golden, about five minutes. Let cool.
  2. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the barley, pine nuts, NY apple, pomegranate seeds and parsley; toss before serving.