Source: Julie van Rosendaal | Category: Salads

Barley Salad with Spinach and Strawberries

Sweet, tart strawberries make a delicious addition to a summer salad. If you’re taking this to a party, add nuts just before serving to keep them crunchy.

Barley Salad with Spinach and Strawberries

Ingredients

  • Barley Salad
  • 1 cup dry pearl or pot barley 250 mL
  • 4 cups baby spinach, roughly chopped 1 L
  • 1 celery stalk, finely chopped
  • 2 green onions, finely chopped
  • 2 cups strawberries, hulled and halved 500 mL
  • 1/2 cup soft goat cheese 125 mL 
  • 1/3 cup chopped pecans, toasted 75 mL
  • Vinaigrette:
  • 1/4 cup canola oil 60 mL
  • 3 Tbsp balsamic vinegar 45 mL
  • 2 Tbsp maple syrup 30 mL
  • 1 tsp grainy mustard 5 mL
  • 1/4 tsp ground black pepper 1 mL 

Instructions

  • 1. Bring large saucepan of water to a boil, add barley and cook for 40-45 minutes or until tender. Then drain well, running under cool water to stop grains from cooking, and transfer to wide, shallow serving bowl. Set aside to cool completely. 
  • 2. Add spinach, celery and onions to cooled barley and toss gently to combine. Sprinkle with strawberries, goat cheese and pecans. 
  • 3. To make vinaigrette: In medium bowl or small jar, whisk or shake together all ingredients. Pour over salad and gently toss to combine.
  • 4. Serve immediately.

Yield

6 Servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Calories310
Total Fat16 g
Saturated Fat2.5 g
Cholesterol5 mg
Carbohydrates38 g
Fiber7 g
Protein6 g
Sodium70 mg