Barley Salad Recipe with Maple Dejon Dressing

Delicious barley salad recipe served in bowls.

4.67 from 6 votes

Barley Salad Recipe with Maple Dejon Dressing

Learn to make Vegan Barley Salad with this easy recipe. A delicious grain based barley salad is made with colorful healthy vegetables, capers and walnuts. Homemade dijon maple vinaigrette makes it super flavorful.

Prep Time10

Cook Time0

Total Time10

Course: Colorful Salads

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cups

Calories: 128kcal

Author: Prajakta Sukhatme

Cost: $5

Ingredients

2 cup cooked pearled barley
1 cup chopped cucumber
1 cup chopped tomato
½ cup chopped red onion
½ cup chopped radishes
½ cup walnuts
¼ cup capers remove the brine
¼ cup Dijon Maple Vinaigrette
½ cup chopped fresh parsley

to make Dijon Maple Vinaigrette

¼ cup Olive oil
¼ cup pure maple syrup
2 Tablespoon Dijon Mustard
¼ cup red wine vinegar or lemon juice
salt and pepper to taste

Instructions

Cook barley in salted water according to the package instructions. Use pre-cooked barley for quick meal.
Chop all the vegetables. Whisk the dressing ingredients.
Place chopped vegetables, capers and walnuts in a large bowl, add cooked barley and dressing. Mix and toss well to combine.
Garnish with chopped parsley or other fresh herbs. Serve immediately.

Notes

Cooking Pearled barley on stove top

Bring 3 cups of water with 1 teaspoon of salt to a boil. Add 1 cup barley. Reduce heat to a simmer and cover. Cook for 25 minutes or until the barley is tender. Drain any liquid and cool completely.

Cooking Pearled Barley In Instant Pot

Put 1 cup of pearled barley, 2 cups water , 1 teaspoon oil and ¼ teaspoon salt in a stackable container ( separate from main insert) Put 1 cup of water in the main steel insert and put the trivet. Put the barley container on the trivet and close the lid with valve sealed.

Cook on high pressure for 4 minutes. After it is done cooking, wait for 5 minutes and release the pressure. Open the lid. Fluff the barley with the fork. If you notice too much liquid, drain it out using colander. Cooked barley is ready !

Homemade Salad Dressing

I use high-quality extra-virgin olive oil, grainy Dijon mustard, pungent red wine vinegar and pure maple syrup to balance the acidity. Add a dusting of salt and pepper.

The key to emulsify the dressing perfectly is to slowly add olive oil while whisking. So mix all other ingredients well. Then slowly pour olive oil while you are still whisking.

Nutrition