For a richer flavor, toast the almonds lightly in a dry skillet before adding them to the salad. This enhances their nutty aroma and adds extra crunch. If you prefer a vegan option, substitute the plain yogurt with a plant-based alternative, such as almond or coconut yogurt. Ensure it's unsweetened to maintain the balance of flavors. Feel free to experiment with other dried fruits like cranberries, cherries, or golden raisins for a twist on the classic recipe. The salad can be prepared ahead of time and stored in the refrigerator for up to 2 days. Just give it a good toss before serving.
Barley Salad With Almonds And Apricots
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PREP TIME1 hrs 25 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 25 mins
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SERVING11 People
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VIEWS132
A vibrant and texturally delightful salad where the earthiness of barley meets the sweetness of apricots and the crunch of almonds, all brought together by a tangy, spiced yogurt dressing. It's a feast for the senses!
Ingridients
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Nutrition
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Carbohydrate35 g
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Cholesterol1 mg
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Fiber6 g
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Protein5 g
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Saturated Fat1 g
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Sodium126 mg
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Sugar10 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Rinse the pearl barley in a fine-mesh sieve under cold water to remove any excess starch. (2 minutes)
02 Step
Recipe View 50 mins In a heavy-bottomed saucepan, bring 4.5 cups of water to a rolling boil. Stir in the rinsed barley, return to a boil, then reduce the heat to low, cover tightly, and simmer until the water is fully absorbed and the barley is tender. (45-50 minutes). Let cool to room temperature.
03 Step
Recipe View 9 mins While the barley cooks, heat the canola oil in a small skillet over medium heat. Add the thinly sliced red onion and sauté until softened and beautifully golden brown. (8-10 minutes). Remove from heat and set aside.
04 Step
Recipe View 5 mins In a large serving bowl, gently combine the cooked and cooled barley, sautéed red onion, sliced dried apricots, sliced almonds, and chopped fresh parsley.
05 Step
Recipe View 2 mins In a separate small bowl, whisk together the plain yogurt, honey, lemon juice, ground cinnamon, ground turmeric, salt, and a pinch of ground nutmeg until smooth and well combined. (2 minutes)
06 Step
Recipe View 3 mins Pour the yogurt dressing over the barley mixture in the serving bowl. Toss gently but thoroughly to ensure that all ingredients are evenly coated. Serve at room temperature or slightly chilled.
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Paolo Walter
Dec 19, 2024This salad is a total crowd-pleaser! I brought it to a potluck, and it was gone in minutes. The combination of sweet and savory is just perfect.
Arlene Erdman
Sep 7, 2024I made this with quinoa instead of barley for a gluten-free version, and it turned out great! Thanks for the inspiration!
Maxie Jaskolski
Feb 17, 2024I love how easy this recipe is to adapt. I added some chopped cucumber and mint for extra freshness, and it was amazing!
Mac Legros
Jan 12, 2024The yogurt dressing is the star of the show! It's so creamy and flavorful. I've even used it as a dip for veggies.