Barley Salad with Pomegranate Vinaigrette
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Once Upon a Chef · by Jennifer Segal★ 5.0 (34)

Barley Salad with Pomegranate Vinaigrette

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 21%
CARBS 65G58% OF CAL
10G FIBER2G ADDED12G INTRINSIC41G OTHER14G TOTAL SUGAR
FAT 18G37% OF CAL
5G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cooked barley tossed with pomegranate, nuts, herbs, and a warm spiced dressing. A Mediterranean-inspired grain salad that's hearty, flavorful, and vegetarian.

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Nutrition & ingredients

Ingredients

serves 6
  • 1½ cups pearl barley ((do not substitute hulled barley or hull-less barley))
  • Salt and pepper
  • ¼ cup extra-virgin olive oil, (plus more for serving)
  • 2½ tablespoons pomegranate molasses ((see note))
  • 1 teaspoon fresh lemon juice, (from 1 lemon)
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ cup coarsely chopped fresh cilantro ((parsley may be substituted))
  • ½ cup golden raisins
  • ½ cup unsalted shelled pistachios or walnuts (coarsely chopped)
  • 4 oz feta cheese, (cut into ½-in (13-mm) cubes)
  • ½ cup scallions, (green parts only, thinly sliced (you'll need 4 to 6 scallions))
  • ½ cup pomegranate seeds
PREP
15M
SODIUM
412MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.