Spring Barley Salad

Celebrate the flavors of the season with this vibrant Spring Barley Salad, a wholesome and refreshing dish that's perfect for a light lunch or side at your next gathering. Packed with tender pearl barley, crisp asparagus, sweet fresh peas, peppery radishes, and nutrient-rich baby spinach, this salad is as colorful as it is nourishing. The tangy homemade dressing, featuring lemon juice, extra virgin olive oil, honey, and Dijon mustard, adds a zesty touch that ties the ingredients together beautifully. Balanced in texture and bursting with fresh, garden-inspired flavors, this dish is garnished with aromatic parsley for a finishing flourish. Ready in under an hour, it's a fantastic blend of healthful whole grains and vibrant vegetables that can be served chilled or at room temperature. Perfect for spring and summer, this recipe is a must-try for fans of grain salads and seasonal eating. Keywords: spring barley salad recipe, seasonal salad, grain salad, healthy salad, fresh asparagus salad, vegetarian barley recipe.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 3 cups water
• 1 bunch asparagus
• 6 medium radishes
• 1 cup fresh peas
• 2 cups baby spinach
• 3 tablespoons lemon juice
• 4 tablespoons extra virgin olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons parsley, chopped

Directions

Step 1

Rinse the pearl barley under cold water. In a medium saucepan, combine the barley and water, then bring to a boil. Reduce the heat, cover, and simmer for 25-30 minutes or until the barley is tender. Drain and let cool.

Step 2

While the barley cooks, prepare the vegetables. Snap the tough ends off the asparagus and cut the stalks into 1-inch pieces. Slice the radishes thinly.

Step 3

Bring a pot of water to a boil. Blanch the asparagus in the boiling water for 2 minutes, then transfer immediately to a bowl of ice water to stop cooking. Drain and pat dry.

Step 4

If using fresh peas, blanch them in the same boiling water for 2 minutes, then transfer to the ice water bowl. Drain and pat dry.

Step 5

In a large mixing bowl, combine the cooked barley, blanched asparagus, blanched peas, sliced radishes, and baby spinach.

Step 6

In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and black pepper to create the dressing.

Step 7

Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.

Step 8

Garnish with chopped parsley before serving. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1732.6g)

Amount per serving	% Daily Value*
Calories	1472.7

Total Fat 60.6g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1101.5mg	0%
Total Carbohydrate 210.2g	0%
Dietary Fiber 49.9g	0%
Total Sugars 30.0g
Protein 38.7g	0%

Vitamin D 0IU	0%
Calcium 314.9mg	0%
Iron 18.1mg	0%
Potassium 1953.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 10.0%

Carbs: 54.6%