Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts

Serving Size: 6
Prep Time:
Total Time:


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


  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.

Make Ahead: The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.

Related Recipe: Thyme-Scented Pearled Barley

Recipe Credit: Grace Parisi
Image Credit: Tina Rupp