A wonderful mix of textures and flavors, this pomegranate barley salad is hearty and comforting for those days when you feel like salad but don’t want to get cold. Barley has a nice density to it, and paired with crunchy onions, pops of pomegranate, and the soft chew of dried cranberries and roasted squash, you’ll be coming back to this for seconds.
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Pomegranate Barley Salad
A sweet salad for autumn, with a lovely mix of textures and flavors. Hearty enough to be a meal on its own, or have it as a side to some roasted portobellos or a veggie burger. This is best to make with leftover barley, so that you can have it cooked and cooled in advance.
Servings: 4 servings
Calories: 397kcal
Ingredients
- 1 cup barley
- 1/2 butternut squash
- 1 tsp olive oil
- 1/2 onion thinly sliced
- 1/4 cup dried cranberries or frozen
- 1/2 pomegranate juicy seeds removed
- 1 cup spinach or baby greens
- 1/4 cup pumpkin seeds or walnuts or sunflower seeds
Dressing
- 1 Tbsp olive oil
- 1 lime zested, and half juiced, half sliced into wedges.
- 1-2 tsp maple syrup optional
- pinch sea salt
Instructions
- Put the barley with 2 cups of water in a pot, with a pinch of salt, bring to a boil then turn down to low and simmer, covered, for 45 minutes or until soft. Or cook in a pressure cooker for 12 minutes on high pressure.
- Cut the squash into small cubes, taking the skin off or leaving it on as you prefer. Drizzle with olive oil and a pinch of cinnamon, nutmeg and sea salt, tossing to combine. Put the squash on a small baking tray, and bake in the oven or toaster oven at 350F for 20-25 minutes, until soft. Do a whole squash (or two!) in a large batch so you have leftovers for other meals.
- Once the barley is cooked, remove from heat, put in a large salad bowl, and allow to cool.
- In a small bowl, whisk together the lime zest, juice of half the lime, and the rest of the dressing ingredients.
- Add the rest of the salad ingredients to the bowl with the barley, and toss with the dressing.
- Serve each portion topped with fresh baby spinach or arugula, walnuts or sunflower seeds, and a lime wedge for drizzling more juice.
Video
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