Photo of Barley salad with grapes and pecans by WW

Barley salad with grapes and pecans

5
5
2
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Easy
Cooked barley has a lovely nutty flavor and wonderful firm texture, making it a perfect grain for side dishes. Paired with juicy grapes and a tangle of bitter greens, it morphs into an uncommonly delicious whole-grain salad. The distinctive flavor of tarragon is a welcome addition, but you could substitute pretty much any fresh, tender herb you have on hand—basil, parsley, cilantro or mint—with equally tasty results. Other flavorful variations: Cook the barley in a flavorful fat-free broth instead of water, try maple syrup in place of the honey, or swap out the pecans for toasted walnuts, sliced almonds, or pine nuts. Top with sliced roast chicken breast or a few grilled shrimp to make this a meal.

Ingredients

Water

1¾ cup(s), plus 2 Tbsp water

Kosher salt

½ tsp

Uncooked pearl barley

¾ cup(s), pearl variety

Olive oil

2 Tbsp, extra virgin

Vinegar

1 Tbsp, champagne variety

Honey

2 tsp

Dijon mustard

1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp, freshly ground

Grapes

1½ cup(s), red, seedless, halved (or quartered if large)

Uncooked radicchio

½ cup(s), thinly sliced

Uncooked scallion(s)

½ cup(s), chopped

Fresh tarragon

1 Tbsp, minced

Chopped pecans

2 Tbsp, toasted

Instructions

  1. Bring water and salt to a boil in a small saucepan; stir in barley, reduce heat to low and simmer, covered, until barley is tender but chewy and water is absorbed, about 45 minutes. Transfer to a medium bowl and fluff with a fork; allow to cool to room temperature.
  2. In a small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper.
  3. When barley is cool, gently stir in grapes, radicchio, scallions and tarragon. Drizzle dressng over salad; toss thoroughly to coat. Garnish with pecans. Yields about 3/4 cup per serving.

Notes

This dish can be prepared up to one day ahead but be sure to garnish with pecans just before serving.