Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts

Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts

Tina Rupp

Provided by: Food&Wine

20 mins total 0 mins prep Full Screen

Servings

  Ingredient Tips from F&W Editors

Ingredients

• 1/3 cup(s) pine nuts, preferably from Italy 2 ounces
• 1/4 cup(s) plus 2 tablespoons extra-virgin olive oil
• 3 tablespoon(s) white wine vinegar
• 1 small shallot, minced 2 tablespoons
• Salt and freshly ground pepper
• 4 cup(s) Thyme-Scented Pearled Barley (see below)
• 1 large tart apple, such as Honeycrisp cored and cut into 1/2-inch pieces
• 1/2 cup(s) pomegranate seeds, from 1 pomegranate
• 1/2 cup(s) chopped flat-leaf parsley

Directions

• 1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
• 2. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley (see below), pine nuts, apple, pomegranate seeds and parsley; toss before serving.

• Filed under:
• Vegetable,
• Healthy,
• Side Dish,
• Salad

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Comments

[JamieMSimon]

12:03 PM on 04/29/2012

The link for the Thyme-Scented Pearled Barley seems to be bad. Help?

[Amy Kramer]

04:47 PM on 12/17/2012

http://www.foodandwine.com/recipes/thyme-scented-pearled-barley

[Gardenparty44]

11:18 AM on 03/25/2012

Pomegranate Seeds? What do you do with the seeds? Spit them out? Swallow them?

[socialtalker]

11:09 PM on 04/03/2012

thats what i wonder. i love the juice, but why put the seeds in a recipe like that?

[Amy Kramer]

04:45 PM on 12/17/2012

They are edible.