Pearl Barley Salad

Photo credit: © Eatwell101.com

Warm pumpkin and pearl barley salad—tossed with toasted pecans, pomegranate, and a soja-orange sauce—is a classic. Barley makes this fall salad hearty and substantial enough to serve as a main dish, perfect for your dinners at home or to bring to work for a quick lunch. If you like to cook outside the box, orange zest and Pomegranate seeds bring a very special touch: Bursting with sweet-tart juice, these small jewels are among fall’s greatest treats, adding bright flavor and a festive splash of color to this sweet-savory salad.

Table of contents

• Ingredients list for Pearl Barley Salad Recipe
• Directions

You might also like

More Pumpkin Salads Recipes

A few more ideas that fit what you're cooking.

My Kitchen

Save tonight. Plan the rest of your week.

Add this recipe to your week and keep dinner ideas and your grocery list in one place.

Add to My Week → Explore My Kitchen

Cheese Kuri squash Salad with Tangerine Dressing

15 min

Honey Lime Fruit Salad

10 min · 779 saves

Israeli Couscous Salad

25 min

Ingredients list for Pearl Barley Salad Recipe

• 3/4 lb (350g) of barley pearled
• 1 pomegranate
• 1/2 butternut squash (350g of flesh)
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 sprig of dill
• 1/3 cup (40g) pecans
• 1 untreated orange
• 2 tablespoons canola oil
• 1 tablespoon cream of white balsamic vinegar
  Photo credit: © Eatwell101.com

Planning this recipe?

Add it to your week.

Your grocery list updates automatically.

+ Add to My Week

Directions

1. Cook barley in boiling salted water. Then drain and keep aside.

2. Meanwhile, peel the halved butternut squash, remove the seeds, and cut the flesh into small cubes.

3. Heat a pan with 2 tablespoons of olive oil. Add squash cubes and cook for 15 minutes over high heat, stirring regularly. Add 2 tablespoons of soy sauce and continue stirring.

4. Add 2 tablespoons of canola oil and cook over medium heat for 10 minutes. Don’t add salt because the soy sauce is already salty.

5. In a large bowl, pour the cooked pearl barley, and add the orange zest and juice.

6. Add 2 tbsp oil and the cream of balsamic vinegar. Add the diced squash and half the chopped sprig of dill. Open the pomegranate and collect the seeds by hitting the top with a tablespoon over the bowl.

7. Fry the pecans for 3-4 minutes, chop them coarsely, and add to the salad.

8. Mix all ingredients, add salt and pepper, and serve warm. Enjoy!

( Photo by nanou)

Reader Favorites

Most Popular Recipes

Recipes Eatwell101 readers come back to again and again.

Baked Chicken Wings

5.9k saves · 70 min

Creamy Chicken Breast in Spinach Parmesan Sauce

37.2k saves · 25 min

Creamy Pesto Chicken with Roasted Tomatoes

5.5k saves · 30 min