Barley Salad With Broccoli & Cranberries

Photography, © Foodivine studio

  • Prep time 20 minutes
  • Total time 1 hour
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Cranberry Vinaigrette (recipe, this page):


In saucepan, bring 6 cups of water to boil. Stir in barley. Reduce heat to medium, cover and simmer until liquid is almost completely absorbed, about 30 minutes. Add broccoli to saucepan; cook until tender-crisp, about 3 minutes. Add cranberries and continue cooking for 1 minute. Remove pan from heat and let stand, covered, until liquid has completely absorbed, about 5 minutes. Season with salt and pepper.

Transfer barley mixture to serving dish. Sprinkle with pecans and drizzle with Cranberry Vinaigrette; toss to coat.


Cranberry Vinaigrette

In small bowl, whisk together 1/3 cup olive oil, 1/4 cup each cranberry juice and chopped fresh flat-leaf parsley, 2 tbsp cider vinegar, 1 tbsp maple syrup and 1 shallot, finely chopped. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 3 days.) Makes about 1 cup.

Nutritional facts PER EACH OF 8 SERVINGS

  • Iron 2.4 mg
  • Fibre 12 g
  • Sodium 250 mg
  • Sugars 20 g
  • Protein 8 g
  • Calories 450
  • Total fat 18 g
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 64 g
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Lunch & Dinner

Barley Salad With Broccoli & Cranberries