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5.0 from 12 votes

Apricot Barley Salad

This healthy and hearty cold barley salad has a lot of flavor from the shallots, apricots, basil and dressing all served over a bed of fresh baby spinach.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 244 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 cup pearled barley
  • 3 cups water
  • 12 dried apricots chopped
  • 1 large shallot sliced thin
  • 1/4 cup apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt separated
  • 1 tsp fresh ground black pepper
  • 1/3 cup fresh basil chopped
  • 3 cups fresh baby spinach
  • 1/4 cup pine nuts toasted

Instructions

    Cup of Yum
  1. Bring the barley, water and 1/2 tsp kosher salt to a boil. Reduce to simmer, covered, and cook for 30 minutes.
  2. Remove from heat and stir in the sliced shallots and chopped apricots. Cover and let stand for 15 minutes.
  3. Drain any excess liquid, but it should all be absorbed. Chill in a bowl in the refrigerator for at least 1 hour.
  4. In a small sauté pan lightly toast pine nuts until golden and set aside. In a small bowl whisk together the vinegar, oil, other 1/2 tsp of salt and pepper. Pour dressing over barley, add basil and spinach and stir to mix.
  5. Serve chilled with toasted pine nuts on top.

Notes

  • Slightly adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN.
  • Slightly adapted from
  • The All-Natural Diabetes Cookbook

Nutrition Information

Calories 244kcal (12%) Carbohydrates 38.6g (13%) Protein 5.4g (11%) Fat 8.9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2.6g Monounsaturated Fat 4.4g Sodium 341.5mg (14%) Fiber 7.3g (29%) Sugar 9.1g (18%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 244

% Daily Value*

Calories 244kcal 12%
Carbohydrates 38.6g 13%
Protein 5.4g 11%
Fat 8.9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 2.6g 15%
Monounsaturated Fat 4.4g 22%
Sodium 341.5mg 14%
Fiber 7.3g 29%
Sugar 9.1g 18%

* Percent Daily Values are based on a 2,000 calorie diet.