Warm Jeweled Barley Salad with Honey-Mustard Dressing

Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 212 Calories

Ingredients

• ½ teaspoon salt
• ⅓ cup raisins
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• ⅓ cup slivered almonds
• 1 cup pearl barley, rinsed
• ⅓ cup dried apricots, coarsely chopped
• ⅓ cup dried cherries or dried cranberries
• 1 medium red onion, coarsely chopped

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Cook barley in boiling water, uncovered, over medium heat, stirring occasionally, until tender, about 40 minutes. Add dried fruit and cook 1 minute more. Drain barley mixture well and transfer to a large bowl.

Step 2

Meanwhile, preheat oven to 350 degrees F (175 degrees C). Toast almonds in a small rimmed baking sheet or pie pan until golden, 10 to 15 minutes. Let cool.

Step 3

While barley cooks and nuts toast, heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook onion, stirring occasionally, until browned around edges, 6 to 8 minutes. Add onion to barley and toss to combine.

Step 4

Whisk together mustard, honey, vinegar, and salt in a small bowl. Whisk in remaining tablespoon oil and pour dressing over salad. Toss well. Sprinkle salad with toasted almonds and toss lightly.