Feta & Cranberry Barley Salad with Lemon Vinaigrette Recipe

Introduction

This Feta & Cranberry Barley Salad with Lemon Vinaigrette is a refreshing and wholesome dish perfect for any season. It combines nutty barley, tangy feta, and sweet cranberries, all brought together with a bright lemon dressing. Ideal as a light lunch or a vibrant side, it’s easy to prepare and full of flavor.

Ingredients

• 1 cup pearl barley
• 2 cups water or vegetable broth
• ½ cup dried cranberries
• ½ cup crumbled feta cheese
• ¼ cup toasted walnuts or almonds, chopped
• 2 cups baby spinach, chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions

1. Step 1: Rinse the pearl barley under cold water. Cook it in 2 cups of water or vegetable broth according to package instructions, usually about 25–30 minutes. Drain and let it cool completely.
2. Step 2: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until the dressing is smooth and well combined.
3. Step 3: In a large bowl, combine the cooled barley with dried cranberries, crumbled feta cheese, toasted chopped walnuts or almonds, chopped baby spinach, and fresh parsley.
4. Step 4: Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
5. Step 5: Serve the salad immediately or refrigerate for about 30 minutes to allow the flavors to meld before serving.

Tips & Variations

• Toast the walnuts or almonds before chopping to enhance their nutty flavor.
• For a vegan version, omit the feta or substitute with a plant-based cheese.
• Add grilled chicken or chickpeas for extra protein and make it a fuller meal.
• Use fresh cranberries instead of dried for a tart bite, but consider adding a bit more honey to balance the flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer to toss it just before serving to retain freshness. Gently re-toss the salad before eating; it can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another grain instead of barley?

Yes, you can substitute barley with quinoa, farro, or bulgur for a different texture, but cooking times may vary.

Is it necessary to toast the nuts?

Toasting the nuts is recommended as it enhances their flavor and adds a pleasant crunch, but if you’re short on time, you can use them raw.

Feta & Cranberry Barley Salad with Lemon Vinaigrette Recipe

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4.6 from 135 reviews

This Feta & Cranberry Barley Salad with Lemon Vinaigrette is a refreshing, nutritious dish combining chewy pearl barley with sweet dried cranberries, tangy feta cheese, crunchy toasted nuts, and fresh baby spinach. Tossed in a zesty lemon vinaigrette with a hint of honey and garlic, this salad offers a perfect balance of flavors and textures. Ideal as a light lunch or a wholesome side, it’s easy to prepare and can be enjoyed immediately or chilled to enhance the taste.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains

• 1 cup pearl barley
• 2 cups water or vegetable broth

Salad Mix

• ½ cup dried cranberries
• ½ cup crumbled feta cheese
• ¼ cup toasted walnuts or almonds, chopped
• 2 cups baby spinach, chopped
• 2 tbsp fresh parsley, chopped

Lemon Vinaigrette

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions

1. Cook the Barley: Rinse 1 cup of pearl barley under cold water thoroughly. In a medium pot, combine the barley with 2 cups of water or vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for about 25–30 minutes until barley is tender. Drain any excess liquid and let the barley cool to room temperature.
2. Make the Lemon Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, and 1 minced garlic clove. Add salt and freshly ground black pepper to taste, whisking until the dressing is well combined and emulsified.
3. Assemble the Salad: In a large mixing bowl, combine the cooled barley, ½ cup dried cranberries, ½ cup crumbled feta cheese, ¼ cup chopped toasted walnuts or almonds, 2 cups chopped baby spinach, and 2 tablespoons chopped fresh parsley. Gently mix to distribute the ingredients evenly.
4. Dress & Toss: Drizzle the prepared lemon vinaigrette over the salad mixture. Toss gently but thoroughly to ensure all ingredients are coated evenly with the dressing, enhancing the flavor throughout the salad.
5. Serve & Enjoy: Serve the salad immediately for fresh texture or refrigerate for about 30 minutes to allow the flavors to meld beautifully. This salad can be served chilled or at room temperature depending on preference.

Notes

• To save time, you can prepare the barley a day in advance and refrigerate it until ready to use.
• Alternative nuts like pecans or pine nuts can be used if preferred.
• For a vegan option, omit feta cheese or substitute it with a plant-based cheese alternative.
• If dried cranberries are too sweet, you can soak them in warm water for a few minutes to soften and reduce sweetness.
• Adjust salt and pepper in the vinaigrette according to taste since feta cheese adds saltiness.

Keywords: feta cranberry barley salad, lemon vinaigrette salad, healthy barley salad, Mediterranean vegetarian salad, easy summer salad