Pearl Barley Salad with Goat Cheese and Cranberries
A hearty grain salad featuring nutty toasted pearl barley tossed in balsamic vinaigrette with sweet dried cranberries, sharp red onion, fresh spinach, and creamy goat cheese. Perfect as a substantial side dish or light lunch, this salad benefits from marinating overnight to allow the flavors to meld. The combination of textures - chewy barley, tender greens, and soft cheese - creates a satisfying meal that works well for meal prep or entertaining.
Ingredients
- 1 teaspoon olive oil
- 1 cup pearl barley
- 3 cups water
- 1 teaspoon salt
- ¼ cup dried cranberries
- ½ small red onion, diced
- 1 cup spinach leaves, chopped
- 2 tablespoons goat cheese, pinched in small pieces
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 cloves garlic, crushed
Instructions
- 1
Heat oil in a saucepan over low heat and add barley, toasting for five minutes while mixing to ensure even browning
- 2
Add water and salt, raise heat and bring to a boil
- 3
Reduce heat and simmer for 45 minutes until barley is cooked through
- 4
Drain barley in colander and rinse
- 5
Whisk together olive oil, balsamic vinegar, and garlic for dressing
- 6
Toss dressing with barley in a medium bowl and marinate for a few hours or overnight
- 7
Add dried cranberries, red onion, spinach, and goat cheese before serving
Tips
Toasting the barley before cooking adds a nutty depth of flavor that elevates the entire salad
Marinating the barley overnight allows it to absorb the dressing flavors for best results
Serve at room temperature or slightly warm for optimal flavor and texture contrast
Good to Know
Refrigerate for up to 3 days in covered container
Can be made 1-2 days ahead, add greens and cheese just before serving
Serve at room temperature or slightly warm
Common Mistakes
Don't skip toasting the barley to avoid bland flavor
Don't add greens too early to avoid wilting
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, prepare the barley with dressing up to 2 days ahead, but add the spinach and goat cheese just before serving to maintain freshness.
What if I don't have pearl barley?
You can substitute with quinoa, farro, or bulgur wheat, adjusting cooking times accordingly for each grain.
How long will this salad keep?
The assembled salad keeps for 3 days refrigerated, though the greens may wilt slightly after the first day.