Description
For the Salad:
1 cup pearl barley, cooked and cooled
2 cups fresh arugula
½ cup pomegranate seeds
¼ cup crumbled feta cheese
¼ cup chopped walnuts or pecans
2 tablespoons fresh mint, chopped
For the Citrus Dressing:
3 tablespoons olive oil
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper. Set aside.
In a large bowl, combine cooked barley, arugula, pomegranate seeds, feta cheese, walnuts, and fresh mint.
Drizzle the citrus dressing over the salad and toss gently to coat.
Serve immediately or refrigerate for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 25 minutes (for barley)
Total Time: 35 minutes
Kcal: 280 kcal per serving
Servings: 4
Step-by-Step Guide
1. 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. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until tender but chewy. Drain any excess liquid and spread the barley on a baking sheet to cool completely.
2. Prepare the Dressing: While the barley cools, make the citrus dressing. In a small bowl, combine 3 tablespoons of olive oil, 1 tablespoon each of fresh orange and lemon juice, 1 teaspoon of honey, ½ teaspoon of Dijon mustard, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk vigorously until the mixture is fully emulsified and slightly thickened.
3. Assemble the Salad: In a large serving bowl, add the cooled barley, 2 cups of fresh arugula, ½ cup of pomegranate seeds, ¼ cup of crumbled feta, ¼ cup of chopped nuts, and 2 tablespoons of chopped fresh mint.
4. Combine and Serve: Drizzle the prepared dressing over the salad ingredients. Using salad tongs or two large spoons, gently toss everything together until evenly coated. Serve immediately for a crisp texture, or chill briefly to let the flavors combine.
Serving Suggestions
This hearty barley salad is versatile. Serve it as a standalone vegetarian main course for lunch. It also pairs beautifully as a side dish with grilled chicken, salmon, or lamb chops. For a festive presentation, serve it on a large platter lined with extra arugula leaves and garnish with a few extra pomegranate seeds and mint sprigs.
How-to Summary
Cook and cool pearl barley. Whisk together olive oil, citrus juices, honey, mustard, salt, and pepper for the dressing. In a large bowl, combine the barley with arugula, pomegranate seeds, feta, nuts, and mint. Drizzle with dressing, toss gently, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, keep the dressing and arugula separate until just before serving. Combine the barley, pomegranate, feta, nuts, and mint up to a day in advance.
What can I use instead of pearl barley? Farro, quinoa, or brown rice are excellent gluten-free or quicker-cooking alternatives. Adjust cooking times according to the grain you choose.
How do I easily remove pomegranate seeds? Cut the pomegranate in half horizontally. Hold one half seed-side down over a bowl and firmly tap the back with a wooden spoon to release the seeds.
Is there a substitute for feta cheese? Goat cheese crumbles or a dairy-free alternative like vegan feta work well. For a different flavor, try shaved Parmesan.
Can I toast the nuts? Absolutely! Toasting the walnuts or pecans in a dry skillet for 3-5 minutes until fragrant will significantly enhance their flavor and add crunch.
Common Mistakes to Avoid
Avoid adding warm barley to the salad, as it will wilt the arugula. Ensure the grain is completely cooled. Do not overdress the salad; start with half the dressing, toss, and add more as needed. Using bottled citrus juice instead of fresh will result in a less vibrant, more acidic dressing. Finally, do not toss the salad too vigorously, as you can bruise the delicate arugula and mint.
Conclusion
This Pearl Barley Salad with Citrus Dressing is a perfect balance of hearty grains, peppery greens, sweet fruit, and tangy cheese. It’s a nutritious, make-ahead dish that delivers complex flavors and satisfying textures with minimal effort. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning salad that’s sure to impress at any meal.
