Description
For the Salad:
1 cup barley, cooked and cooled
½ cup ricotta cheese
¼ cup dried cranberries
¼ cup toasted walnuts, chopped
1 cup fresh spinach, chopped
¼ cup red onion, thinly sliced
1 tablespoon fresh parsley, chopped
For the Lemon Vinaigrette:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large bowl, combine the cooked barley, ricotta cheese, cranberries, toasted walnuts, spinach, and red onion.
Drizzle the vinaigrette over the salad and toss gently to combine.
Garnish with chopped parsley and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 20 minutes (for barley)
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Barley: Rinse 1 cup of pearl barley under cold water. In a medium saucepan, combine the barley with 3 cups of water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender but chewy. Drain any excess liquid and spread the barley on a baking sheet to cool completely.
- Toast the Walnuts: While the barley cooks, place ¼ cup of chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.
- Prepare the Vinaigrette: In a small bowl, combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp honey, 1 tsp Dijon mustard, ¼ tsp salt, and ¼ tsp black pepper. Whisk vigorously until the mixture is fully emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled barley, ½ cup ricotta cheese, ¼ cup dried cranberries, the toasted walnuts, 1 cup chopped fresh spinach, and ¼ cup thinly sliced red onion.
- Combine and Rest: Drizzle the prepared lemon vinaigrette over the salad ingredients. Using a large spoon or spatula, toss gently until everything is evenly coated. For best flavor, cover and refrigerate for at least 30 minutes before serving.
- Garnish and Serve: Just before serving, toss the salad again, garnish with 1 tablespoon of chopped fresh parsley, and adjust seasoning if needed.
Serving Suggestions
This versatile barley salad shines in various settings. Serve it as a hearty, stand-alone vegetarian lunch. It pairs beautifully as a side dish with grilled chicken, salmon, or roasted lamb. For a picnic or potluck, transport it in a sealed container and keep it cool. You can also serve it over a bed of extra fresh spinach or arugula for a greener presentation.
How-to Summary
Cook and cool barley. Toast walnuts. Whisk olive oil, lemon juice, zest, honey, Dijon, salt, and pepper for the vinaigrette. In a large bowl, combine barley, ricotta, cranberries, walnuts, spinach, and red onion. Toss with the vinaigrette, garnish with parsley, and chill before serving.
Frequently Asked Questions
- Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare the salad (minus the parsley garnish) and vinaigrette separately. Combine them 30 minutes to an hour before serving to prevent the spinach from wilting too much.
- What can I use instead of barley? Farro, quinoa, or wheat berries are excellent whole-grain substitutes that offer a similar hearty texture.
- Is there a dairy-free alternative to ricotta? For a dairy-free version, substitute the ricotta with crumbled firm tofu or a vegan feta cheese to maintain the creamy element.
- How long will leftovers keep in the fridge? Stored in an airtight container, the salad will keep for up to 2 days. The spinach will soften, but the flavors will continue to meld.
- Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice can be used in a pinch, but omit the fresh zest if you do.
Common Mistakes to Avoid
- Using warm barley: Adding warm barley will melt the ricotta and wilt the spinach prematurely. Ensure the barley is completely cooled.
- Skipping the toasting step for walnuts: Toasting is crucial for deepening the nuts’ flavor and adding a satisfying crunch. Don’t skip it.
- Over-mixing the salad: Be gentle when tossing to keep the ricotta in distinct, creamy pockets rather than turning the entire salad into a paste.
- Not letting it rest: Serving immediately is fine, but allowing the salad to chill for 30 minutes lets the grains absorb the vinaigrette and flavors combine harmoniously.
Conclusion
This Barley Salad with Ricotta and Lemon Vinaigrette is a perfect balance of textures and flavors—chewy, creamy, crunchy, and tangy. It’s a nutritious, satisfying dish that is simple to prepare yet impressive enough for any occasion. By following the step-by-step guide and avoiding common pitfalls, you’ll create a reliable recipe that will become a staple in your culinary repertoire. Enjoy the process and the delicious results!
