Description
For the Salad:
1 cup pearl barley, cooked and cooled
2 cups fresh arugula
½ cup pomegranate seeds
¼ cup crumbled feta cheese
¼ cup chopped walnuts or pecans
2 tablespoons fresh mint, chopped
For the Citrus Dressing:
3 tablespoons olive oil
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon honey
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper. Set aside.
In a large bowl, combine cooked barley, arugula, pomegranate seeds, feta cheese, walnuts, and fresh mint.
Drizzle the citrus dressing over the salad and toss gently to coat.
Serve immediately or refrigerate for 15 minutes to allow flavors to meld.
Prep Time: 10 minutes
Cooking Time: 25 minutes (for barley)
Total Time: 35 minutes
Kcal: 280 kcal per serving
Servings: 4
