This pear barley salad is always a hit when I bring it along to gatherings. I think that’s because it’s a refreshing change from your typical caesar or spring salad. (Although our caesar is very good if I do say so myself). This barley salad is:
Refreshing
Crisp
Sweet But Nutty
Easy To Prepare In Advance
And Less Than $5 To Make!
Make Ahead Pear Barley Salad
Since the barley is served cold in this salad, I always make the barley the night before and allow it to cool in the fridge overnight.
The other ingredients could be packaged separately that way you can toss it all together just before serving.
The pearled barley:
- Takes about 30 minutes to cook.
- Toasting the grains in a dry pan before adding the water enhances their nutty flavour.
- Adding a few sprigs of thyme and a bay leaf boosts the flavour even more.
- And it stays wonderfully fluffy if you have leftovers (unlike greens that will wilt as time passes).
The walnuts can be toasted in the oven (350 degrees F for 7-10 minutes) while the barley cooks on the stove-top. Alternatively, you can use raw walnuts and skip the toasting if you’d like. But… as evidenced by our, how to toast walnuts post, we love going this extra step for a big flavour boost!
The pear will hold up quite well in the salad (if you have leftovers you will get a bit of browning around the edges but it will still taste perfect). It’s best to slice it, drizzle some lemon juice over it, and add it to the salad just before serving if possible.
The walnuts and dressing are best kept separate until you serve but the cranberries and parsley can be added to the barley in advance.
Recipe Cost
Typically 1 cup of raw pearled barley will yield 3 cups cooked. This recipe, as written, comfortably serves 6 and costs us: CAD $4.34!
The barley costs us $0.72 and the remaining ingredients make up the rest of the cost.
You can easily use this recipe as inspiration and change up the add-ins to your liking! Apple, pomegranate, any other nuts or seeds, and a variety of dried fruit would work perfectly!
Let us know in the comments below if you try this tasty pear barley salad and how you customize it!
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Pear Barley Salad – Promise You Will Scoop More!
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This pear barley salad makes such a refreshing alternative to the typical green side salad. Fresh, crisp, sightly sweet, and nutty!
Ingredients
For the barley:
- 1 tbsp olive oil
- 1 ½ cups pearled barley
- 3 cups water
- ½ tsp salt
- 2 sprigs of thyme (fresh or frozen)
- optional: 1 bay leaf
For the salad:
- ⅓ cup walnuts, toasted
- 1 pear, diced and tossed in 1 tablespoon lemon juice*
- ½ cup dried cranberries
- ½ cup fresh parsley, chopped*
- ⅛–¼ cup olive oil
- 3 tbsp white wine vinegar (or apple cider vinegar)
- ¼ tsp salt and pepper
- optional: 1 tablespoon maple syrup to sweeten if a sweeter salad is desired
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
Make Ahead Barley:
- Rinse your barley under cold running water to remove some of the starch.
- In a large pot over medium low heat, add 1 tablespoon oil and the pearled barley. Toast for 5-8 minutes until lightly browned and starting to turn slightly opaque.
- Add the water, salt, thyme, and bay leaf if using.
- Bring to a boil, then lower the heat to a simmer, cover, and cook for 25 minutes until the water has been absorbed and the barley is tender.
- Allow to cool completely.
For The Salad:
- Preheat your oven to 350 degrees F. If your walnuts are halved, coarsely chop to make them a little easier to eat. When the oven is hot, spread the walnuts on a baking sheet and toast for 7-10 minutes until fragrant.
- Dice your pear and coat the pieces in lemon juice to prevent browning.
- Roughly chop your parsley.
- Combine the oil, vinegar, salt, and pepper in a shallow dish.
- Add the pear, walnuts, cranberries, and parsley to the cooked (and cooled) pearled barley. Drizzle the dressing over the top, and stir to combine.
- If you’re not serving the salad right away keep the dressing and the walnuts separate. Add them in when ready to serve.
- Leftovers will keep well in the fridge for up to 2 days. The pear will start to brown around the edges but the taste shouldn’t be affected.
Notes
Approximate Cost: CAD $4.34
If using apple cider vinegar for the salad dressing, I find adding a bit of extra lemon juice gives the salad a bit more tanginess. Apple cider vinegar is milder in taste than white wine vinegar.
Feel free to add some maple syrup to the dressing for a sweeter salad. I find the sweetness from the cranberries and pears to be a nice contrast to the barley but feel free to go sweeter all around.
1 cup raw barley will swell to about 3 cups cooked. This recipe as written comfortably serves 6.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
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