Feta Cranberry Barley Salad (Printable Recipe)
A refreshing mix of barley, feta, cranberries, and lemon vinaigrette for a satisfying, wholesome bite.
# Ingredients You'll Need:
→ Salad
01 -
1 cup pearl barley
02 -
2 cups water or vegetable broth
03 -
1/2 cup dried cranberries
04 -
1/2 cup crumbled feta cheese
05 -
1/4 cup toasted walnuts or almonds, chopped
06 -
2 cups baby spinach, chopped
07 -
2 tablespoons fresh parsley, chopped
→ Lemon Vinaigrette
08 -
3 tablespoons olive oil
09 -
1 tablespoon fresh lemon juice
10 -
1 teaspoon Dijon mustard
11 -
1 teaspoon honey
12 -
1 garlic clove, minced
13 -
Salt and black pepper to taste
# Steps to Follow:
01 -
Rinse the pearl barley under cold water. In a medium saucepan, combine with water or vegetable broth. Cook according to package instructions, about 25–30 minutes. Drain and cool completely.
02 -
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.
03 -
In a large mixing bowl, add the cooled barley, dried cranberries, crumbled feta, chopped nuts, baby spinach, and fresh parsley.
04 -
Pour the lemon vinaigrette over the salad and toss gently to coat. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
# Extra Tips:
01 -
Use vegetable broth instead of water when cooking barley for enhanced flavor.
02 -
Let barley cool completely before mixing to prevent spinach from wilting.
03 -
Lightly toast the nuts to amplify crunch and aroma.
04 -
Adjust the vinaigrette's sweetness with more honey or tartness with extra lemon juice.
05 -
The salad can be made ahead and tastes better after resting in the fridge.