Pomegranate season is starting so this salad is a great excuse to buy this fruit next time you see it in the supermarket. I love your website. I used Farro instead of barley and goat cheese instead of feta. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Get new recipes each week + free 5 email series. Served this with your Grilled Moroccan Chicken. Drain barley and transfer to a bowl. The seeds will begin to fall through your fingers. The one I use does have some sugar – you can get the same one online here. I happen to love barley, too, so I was in heaven. –adapted from Plenty by Yotam Ottolenghi. One spot left in this Saturday’s class, that I’m now calling Party with Class (instead of Eat, Drink & Be Merry). Dec 14, 2012 - I did not plan to post about grain salads two weeks in a row, or about grain salads that involve a lot of messy, red splatters in the process. Barley and Pomegranate Salad Since I eat it cold and without maple syrup or honey, let’s just call it a Barley Pomegranate Salad. https://www.happyandhealthy.co/blog/recipe/barley-pomegranate-salad pearl barley (do not substitute hulled barley or hull-less barley), extra virgin olive oil, plus more for serving, coarsely chopped fresh cilantro (parsley may be substituted), unsalted shelled pistachios or walnuts, chopped coarse, scallions, green parts only, thinly sliced (you'll need 4 to 6 scallions), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Roasted Pepper Salad with Feta, Pine Nuts, and Basil, Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill, Grilled Asparagus Salad with Lemon and Feta. I usually never eat whole pomegranate seeds, but with the pistachios in the salad their crunch fit right in. Then, begin to bash the other half as hard as you ossibly can with a soon. So nutritious as well! They are beautiful and they are a bit of pain. The various textures were delightful. I also thought of adding dried barberries or red currents instead of the raisins. I ended up substituting brown rice for the barley and that worked well. Enjoy! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Serve cold or at room temperature. Delicious! Cook barley in salted water until tender, 30 – 40 minutes. The result is a crunchy, juicy, fresh yet hearty salad that is nothing short of gorgeous. Season with well with salt and pepper. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. One thing I like about it is that it’s simple to make, relatively quick (the most time-consuming part is cooking the barley), and it’s full of goodness. Would you recommend just leaving the feta out, or is there something else you might add as a substitute? Made this last night and had it for lunch today. Glad you enjoyed it, Charlene. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. (Note that pomegranate molasses is sold at some large grocers, Whole Foods, or Middle Eastern markets. I did not plan to post about grain salads two weeks in a row, or about grain salads that involve a lot of messy, red splatters in the process. In a salad bowl, toss together dates, pomegranate seeds, onion, pistachios, feta cheese and cilantro. It was a beautiful presentation on my Italian ceramic platter. Simmer in the stock for 8 – 10 minutes and then drain. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes. You may use these HTML tags and attributes: Save my name, email, and website in this browser for the next time I comment. This recipe looks fabulous, but I really don’t want to buy pomegranate molasses just to try it. To extract omegranite seeds, lace a halved omegranite cut side down in your hand, fingers sread. Some of the guests do not eat dairy, so had the feta on one side and chick peas on the other. Highly recommend this recipe. I also added one more tablespoon of oil as well as a teaspoon of honey. Unfortunately, there’s not a way to upload pictures to the blog, but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef. Add the barley to a large saucepan and add 6 cups of water. Cook for 20-25 minutes or until the barley has softened. Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Thanks, Hi Jenn I am trying to order pomegranate molasses on -line and I notice that some products are with sugar and some are without… can you please tell me which you prefer. Will definitely make this again. When it's cool, add the herbs, celery leaves, pomegranate seeds and orange sections. Thanks Jenn! Add oil, vinegar, garlic, allspice, salt and pepper and celery and mix well. I had trouble locating pomegranate molasses, but, in the end made my own with the help of an easy recipe on-line. Dressed salad can be held up to 2 hours at room temperature before serving. Barley and Pomegranate Salad. . Drizzle with extra olive oil and serve. Another keeper for the files! I personally don’t do dairy or oil and was easily able to convert this recipe to that by using a vegetable stock instead of oil and used tofu cubes baked with nutritional yeast and onion salt for the feta. It’s subtly seasoned with ground allspice and minced garlic and more forcefully so with sherry vinegar. 3 tablespoons chopped dill Pomegranate, Barley and Freekeh Salad Here’s a salad recipe for anyone who’s looking for a non-leafy salad. salt + pepper. Slam dunk as usual. I ate pomegranates when I lived in southern Italy and remember being enchanted seeing them growing for the first time. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving. So glad you loved the salad. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drain the barley and transfer to a mixing bowl. 2/3 teaspoon ground allspice Enjoy! I like to add a bean, so considered french lentils for my next attempt at this recipe. I rarely use pomegranates but Yotam Ottolenghi can convince me to use most anything. I made this salad last night. I made this for a holiday potluck and it was a big hit. It was a hit! My grocers says the fresh are out of season. And if you have tricks to extract the seeds with less mess, please share! From prep to presentation to consumption this recipe was wonderful. Your email address will not be published. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. So pleased I found your site. You can also buy it online.). But I actually preferred to skip the tofu/feta and just eat the grain. Is there a adequate substitution, or should I leave it out? 2/3 tsp ground allspice. In order for the grains to remain distinct, rather than cohesive as in a pilaf, America’s Test Kitchen uses the “pasta method” to boil the barley. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Before holiday baking and party season officially get under way, I for one need to eat a few salads. I’ll be making this again. I had been to a couple stores and couldn’t find the pomegranate molasses, so this is what I did: I took about a cup of pomegranate juice (POM) and boiled it in a pan until it reduced down and was a bit syrupy. Save my name, email, and website in this browser for the next time I comment. 2. I’d love to hear how it turns out! I don’t know all of the nutritional details, but I’m sure antioxidants are involved! Drain, and transfer to mixing bowl. 1. I could eat it for three meals a day! This site uses Akismet to reduce spam. 1. I found splatters about seven feet up on a kitchen wall about six feet from where I had been working. Spread the barley salad evenly onto a serving platter and arrange feta, scallions, and pomegranate seeds in diagonal rows on top. It won’t take longer than 4 minutes to remove all of the seeds from a omegranite half this way. 1 cup pearl or hulled barley (hulled is the whole grain version and takes a bit longer to cook and is what I used here) P.S. Today it’s pomegranates not beets but I dare say they are messier than the beets. Thanks!! (Note: I made a few minor changes to the recipe. Thank you, planning to serve this to book club Thursday. seeds from 2 pomegranates (I used 1 and it was plenty!) Kelowna, Canada. Drain the barley, then spread it on a rimmed baking sheet to cool. ¼ cup olive oil Bring 3 cups of salted water to a boil, then reduce to a simmer. For those in Canada the pomegranate molasses can be found at superstore. 1/4 cup olive oil. Loved it! This incredibly simple salad is lovely. We both loved it…however, wondered what you would suggest to “kick it up” a bit in the spice dept.? I’ve never used pearl barley before but it was hearty & the flavors of the dressing clung to it beautifully. I prepared this recipe last Christmas. The data is calculated through an online nutritional calculator, Edamam.com. Taste to check the seasoning and adjust as needed. Great recipe. Hi, you could replace the feta with a combination of chickpeas (for their creaminess) and either olives or capers (or both!) Get every new post delivered to your Inbox,

. Note: Pomegranate molasses is sold at some large grocers, Whole Foods or Middle Eastern markets. My daughter is not a big fan of too much cilantro so I altered the recipe and changed the potion of cilantro to half mint and half cilantro. The menu of both cocktails and treats is, well, a bit ridiculous. Yum and so pretty! Since then I have discovered how much I love pearl barley. 1 Place barley in medium sized saucepan and cover with 3 cups water. And I have struggled with barley salads in the past, as you might recall, but no more. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. This field is for validation purposes and should be left unchanged. I forgot to pick up cilantro so just added more coriander. Add barley and 1 tablespoon salt, return to … Can the barley and dressing be prepared a day or two ahead? It was full of flavor. The pomegranate molasses was not available in my neighborhood, but it was easy to make by reducing pomegranate juice on the stove top. Combine the cooled barley and lentils with the pomegranate, feta, radicchio, parsley, apple, and almonds. I used balsamic reduction and it worked out just fine. This website is written and produced for informational purposes only. Hi Tahera, I’d probably multiply all the ingredients by 4 to 5 depending upon how substantial the rest of your meal will be. It’s wonderful! Sorry to hear you’ve had such a hard time finding it. Drizzle with extra oil and serve. Bring 4 quarts water to boil in a large pot or Dutch oven. To serve crumble over the goats cheese and sprinkle with the remaining pine nuts and pomegranate seeds. on January 31, 2019. Today it’s pomegranates not beets but I dare say they are … Continue reading → It’s packed with flavor from warm spices, sweet raisins, savory scallions, and … Other than that, this salad is a cinch. Thank you, Susan! Season with salt and pepper. — Sherry. Serves 4 1 cup pearl barley, rinsed Juice of 1/2 a large orange 1 tbspn white wine vinegar 1 tbspn extra virgin olive oil 1/2 tspn wholegrain mustard 1 bunch parsley, chopped 1 pomegranate, seeded 1/4 cup dried cranberries 1/4 cup hazelnuts, roughly halved. The dressing was delicious thanks to the pomegranate molasses, an ingredient I was unfamiliar with. It was a huge hit and cannot wait to prepare it again. While hot add all ingredients except for dill, parsley and pomegranate seeds which are to be added when cold Serving Size: 4 bowl-fuls Number of Servings: 4 I put the dressing in a little earlier than you suggested – a few hours ahead – and also added some balsamic vinegar to the dressing to make it taste a little stronger. To serve, bring barley and vinaigrette to room temperature, whisk vinaigrette to recombine, and continue with step 3, seasoning to taste as necessary. Festive enough to bring to a holiday party as a side dish! Inspired by the flavors of Egypt, the salad contains crunchy pistachios, tangy pomegranate molasses, and cilantro, all balanced by warm, earthy spices and sweet golden raisins. Heat a griddle or frying pan over a high heat. Dress with the vinaigrette and toss thoroughly to combine. Very elegant for Christmas with the red/green combo. Chunks of feta, scallions, and pomegranate seeds adorn the top of the dish, making a gorgeous composed salad with lively flavors and textures. That would be perfectly fine here – enjoy! So glad you enjoyed it, Joy! How to . 2 garlic cloves, minced Amazing! I read the mint/cilantro idea and will try that next time. I think it would even be great without feta. Besides its incredible taste, color and crunchy texture, pomegranate has recently been raised to the status of Superfood: they are high in vitamin C and potassium, high in fiber and low in calories. Nutrition Facts: 280 calories, 10g fat, 2.5g saturated fat, 10mg cholesterol, 41g carbohydrates, 7g protein, 7g fiber, 320mg sodium The results were delicious. If anyone is wondering about this recipe wonder no more. Yotam Ottolenghi makes amazing salads - this is another one from Plenty. It’s lovely this time of year when pomegranates show up in the markets. I’m a texture and taste contrast lover–and this one fit the bill. Stir, then leave to cool completely. 10. 3 T sherry vinegar (I used white wine) 2 small garlic cloves, crushed. Pour the dressing over the pearled barley and the add the kaki, pomegranate seeds, parsley or cilantro, arugula and pine nuts. Make Ahead: The cooked barley and vinaigrette can be refrigerated separately for up to 3 days. This is a gorgeous, fresh and unexpected combination. I'd love to know how it turned out! I also added a row of Kalamata olives which fit in perfectly with the other ingredients. Many thanks! Pomegranate Barley Salad A sweet salad for autumn, with a lovely mix of textures and flavors. Ingredients. Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds. for their salty/briny flavor. Barley and Pomegranate Salad 1 cup pearl barley 6 celery stalks, diced (you’re supposed to reserve the leaves to add later, but I hate the taste and texture, so I say toss them. Meanwhile, make the dressing by whisking together the olive oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and salt. Can’t wait to try the Egyptian barley salad…I am sure it will be 5 stars— ALL your recipes are! This salad is amazing. Begin by cooking the barley. Just made barley as part of my Thanksgiving contribution instead of stuffing. Hi Jenn!! Hi Sandy, I’d guesstimate that each serving would be about a cup. Thank you so much Jenn for this amazing recipe and sharing your inspirations with all of us. No pom molasses. Barb. I made this dish just before Thanksgiving and my family raved about it…even my son-in-law and my 5yr old grandson! What would you recommend? We loved it! The recipe is modestly adapted from The Complete Make-Ahead Cookbook from America’s Test Kitchen, and I’ve been waiting until pomegranates were in season to share it with you. I’m allergic to gluten. Hi Barb, Glad you’re enjoying the recipes! This dish was fabulous. When cool, mix together the pearl barley with the spring onions, pomegranate seeds and herbs. I’ve made this several times, most recently at Christmas for 26. I love this recipe. Taste and adjust seasoning. Then I used 2 1/2 tablespoons of that for the dressing. 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The serving size in the fridge extract the seeds with less mess, please share 3 t sherry (... Post it simmer until barley is tender and all liquid is absorbed, approximately 40.... Just added more coriander fit right in on its own, or is there something else you might recall but. The kaki, pomegranate seeds Plenty! consumption this recipe wonder no more your! Or until soft with a wild rice blend tested & perfected recipes with you!... Be prepared a day or two Ahead and called a few minor to... Would suggest to “ kick it up ” a bit of pain in the stock for 8 – 10 and... Substituting in farro for the first time would enjoy the complex flavors of. Recipe for anyone who ’ s subtly seasoned with ground allspice and salt pepper... Pomegranates ( i used balsamic reduction and it worked out just fine and add to pomegranate... A griddle or frying pan over a high heat restricted diet and i have a bottle delivered help... 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