Apricot Barley Salad

5 from 4 votes

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Looking for a hearty and healthy alternative for dinner tonight? How about this Barley Salad with Apricot and Pine Nuts?  Served as is, with shredded chicken, or like we had the other evening, grilled shrimp, this is a satisfying and tasty salad. Who doesn’t like a salad thats a meal?

Barley Salad with Apricot and Pine Nuts. www.keviniscooking.com


In my continuous pursuit of eating better I am trying out more and more grains, beans and lentils to keep things, and you, interested. I believe this is one salad that will get pushed into the meal rotation it’s that good.

You could even make the barley the night before and this mid-week dinner comes together in no time at all. Steamed barley takes about 30 minutes for a chewy, delicious grain. It is quick to absorb flavorings like a dressing and makes for a great cold salad.

After the barley gets steamed I drop in the fresh sliced shallots and chopped apricots, cover with the lid again to soften and permeate the barley. The savory shallots and sweet pop of flavor from the dried, chopped apricots are a great combination. After the salad gets cooled it gets mixed with the fresh, chopped basil.

Barley Salad with Apricot and Pine Nuts. www.keviniscooking.com

Big, bold, bright flavors are the result and the textures of the chewy barley, fresh basil and toasted pine nuts make this another winner.

The tart and peppery apple cider salad dressing make this barley salad, and it all comes together when mixed with fresh baby spinach leaves. Easy enough, right?

Barley Salad with Apricot and Pine Nuts. www.keviniscooking.com

For those who want a protein, I like to add shredded chicken or like we did the other evening mixed in some quickly pan seared shrimp or from the grill. This salad is a great base for whatever you’d like to add.

See, healthy, good for you food doesn’t have to be boring, and truth be told, this barley salad was even better leftover the next day for lunch. Enjoy!

Barley Salad with Apricot and Pine Nuts. www.keviniscooking.com
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Barley Salad with Apricot and Pine Nuts. www.keviniscooking.com

Apricot Barley Salad

5 from 4 votes
This healthy and hearty cold barley salad has a lot of flavor from the shallots, apricots, basil and dressing all served over a bed of fresh baby spinach.
Servings: 6 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes

Ingredients 

Instructions 

  • Bring the barley, water and 1/2 tsp kosher salt to a boil. Reduce to simmer, covered, and cook for 30 minutes.
  • Remove from heat and stir in the sliced shallots and chopped apricots. Cover and let stand for 15 minutes.
  • Drain any excess liquid, but it should all be absorbed. Chill in a bowl in the refrigerator for at least 1 hour.
  • In a small sauté pan lightly toast pine nuts until golden and set aside. In a small bowl whisk together the vinegar, oil, other 1/2 tsp of salt and pepper. Pour dressing over barley, add basil and spinach and stir to mix.
  • Serve chilled with toasted pine nuts on top.

Notes

Slightly adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN.

Nutrition

Calories: 244kcal | Carbohydrates: 38.6g | Protein: 5.4g | Fat: 8.9g | Saturated Fat: 1g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 4.4g | Sodium: 341.5mg | Fiber: 7.3g | Sugar: 9.1g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Salad
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Barley Salad with Apricot and Pine Nuts. www.keviniscooking.com

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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28 Comments

  1. Mmm! A co-op near where I used to work sold salads like this, and I always loved them. I’ve been eating cooked grains like this for breakfast. Thanks for reminding me how easy and appealing it would be to work them into my dinner rotation as an alternative.

    1. I love barley baked or as a porridge in the mornings as well. A little maple syrup and cinnamon and I’m good to go!

  2. 5 stars
    I can imagine how chopped, dried apricots will make a salad come to life – great idea! A very timely recipe for me as even I am (slowly) trying to eat a little bit healthier!

    1. Me too Nicole, after a week down in Louisiana I missed salads. I had planned on taking full advantage of any deep fried dish that came my way. And I did, but after coming back home it was back to eating healthier and salads like this are perfect. 🙂

  3. 5 stars
    Kevin, I love salads (you know that, don’t you?), and I do love barley too. I haven’t incorporated it often in salads, though. This version sounds and looks fantastic – I will definitely try mixing barley with fresh fruit/berries this summer…and perhaps even with that tarragon dressing!:) Really well done!

  4. This salad looks amazing Kevin! I haven’t cooked barley in the longest time. Love all those pine nuts and chopped apricots!

  5. Hey Kevin! i really like barley but I don’t think I’ve ever had it cold. Fast, filling and delicious, this is a must try for me! Gary is big on leftovers, so they are a regular thing here. Which is good because I am unable to make small meals! Last night I made paella with sausage, chicken and seafood (and of course peas) and we will be having it several more times at least! PS I will get that picture to you before Nagi arrives! 🙂

  6. I am a huge fan of barley and everything else you have going on here! Like you, I’m making a very valiant effort at incorporating healthier dishes into our life and this needs to be in the rotation, for sure!

    1. Thanks Annie. I’m hoping you had a mah-velous Mother’s Day filled with family and love. Plus, eating things like this help keep us around longer to enjoy those things. Cheers!

  7. Looks totally delish, Kevin! This one is right up my alley. I would make a big ol’ batch of this and eat throughout the week. Love recipes like that. The apricots is a wonderful addition…you got that savoury/sweet combo on the go! So nice to have healthy meals like this ready to go in the fridge. Pinned, of course 🙂 Have a great week!!

    1. It’s fantastic the next day, the basil is still so vibrant. I squeezed some fresh lemon juice on it and had it with shredded chicken. That’s one reason I love cold salads like this because of the versatility and leftover abilities! Grab and go eating!

  8. This sounds delicious, Kevin! I love using barley as a salad base, but it’s been way too long since I’ve done it. This one has inspired me to whip up something fun for dinner tonight. And the apricot in there? Love it! Hope you guys had an awesome weekend! #WolfpackSaladCreations

    1. Barley is a great grain hot or cold which makes it fun to use. The weekend was jam packed with fun stuff and relaxation. Couldn’t have asked for better hiking weather and after we were done Mother Nature rained for a bit, which was perfect timing. 🙂

  9. 5 stars
    Oh wow, Kevin, this salad is a biiiig yaaahhhs in my book! I’m (weirdly?) addicted to salads that are jam packed with goodness, so this one is calling my name! So much texture and flavor going on here, I love it! Plus it’s seriously pretty, which never hurts! 😉 Love the barley and apricots in here! Pinned! Cheers, buddy!

    1. I love what I call salads that are a meal. Before it was just mixed greens and different dressings, but now I love to beef them up with grains, nuts and fruits, too. Happy Monday friend. 🙂

  10. This looks and sounds fantastic. I also love to experiment with different beans and grains, it just adds a healthy and delicous touch to any meal. ♡

    1. Thanks Miriam, got to keep things in the kitchen interesting and that results with what ends up on the plate. There’s a lot of great grain to experiment with and enjoy!