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Recipe Barley, Pomegranate & Pistachio Salad

This hearty salad will actually sustain you for a while thanks to its fibre, protein, and carb content. Delicious warm or cold, it's a great staple year-round!

You will need

Serves 4

  • 1 cup pearl barley
  • 1/2 cup toasted pistachio nuts, roughly chopped
  • 1/3 cup toasted almonds, roughly chopped
  • 1/4 cup currants
  • 1/2 cup cranberries, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1 small red onion, cut into fine wedges
  • 1/2 cup mint leaves, roughly chopped
  • 1/4 cup parsley, roughly chopped

Dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 teaspoons maple syrup
  • Pinch of salt

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Directions

5 mins to prep

30 mins to cook

  1. Step 1

    Place barley in medium sized saucepan and cover with 3 cups water. Boil for 25-30 minutes or until soft with a slight bite (add more water if necessary). Rinse and drain.

  2. Step 2

    Transfer to a large bowl and combine with all other salad ingredients.

  3. Step 3

    To make the dressing, mix all ingredients well in a small bowl or jug.

  4. Step 4

    Toss dressing through salad and serve.