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Barley Salad with Pomegranate and Goat Cheese

Ancient grains and veggies combine to create a hearty lunch salad or dinner side-dish.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
554 calories per serving


> 1 cup barley
> 1 cup chopped walnuts
> 3 tbsp olive oil
> 1 tbsp apple cider vinegar
> 1 tsp honey
> ½ cup mint
> 1 cup pomegranate seeds
> 2 cups baby arugula
> 4 oz crumbled goat cheese


Cook the barley in 3 cups boiling water for 25–30 min., or until tender. Drain, if necessary, and fluff with a fork. Transfer to a large bowl and let cool for 30 min.
Toast the walnuts in an ungreased pan for 3 min., stirring frequently. Whisk together the olive oil, apple cider vinegar, and honey. Add salt (in moderation) and pepper to taste.
Thinly slice ⅔ of the mint, reserving the remaining leaves for garnish. Mix together the walnuts, pomegranate seeds, arugula, chopped mint, and dressing, and toss gently. Mix in ⅔ of the cheese. Garnish with the remaining mint leaves and goat cheese.

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