Barley, Walnut & Pear Salad

I enjoy barley. From “regular” barley to barley cereal, it has a taste that has always appealed to me.  This salad is really good IF you like barley. If you’ve never had it before then I would try the recipe and see what you think. Barley has a “smooth” texture in your mouth after its cooked.

Ingredients (for the salad)

  • 1 cup barley
  • 1/2 cup walnuts, chopped and toasted
  • 1 pear, peeled, cored and chopped
  • 1/4 cup raisins, soaked in hot water for 5 minutes
  • 1 bunch parsley, chopped
  • 3 cups vegetable bouillon
(for the dressing)
  • 2 tablespoons walnut oil
  • 2 tablespoons lemon juice
  • 2 tablespoons agave or maple syrup (I used the agave)
  • 1 generous teaspoon vegetable bouillon powder


  1. Cook the barley in 3 cups vegetable bouillon until the barley is soft.
  2. When the barley is cooked (about 1/2 hour), drain the excess liquid and place the barley in a bowl.
  3. Cool the barley in the refrigerator.
  4. Place the raisins in a small bowl and cover with boiling water.
  5. Chop the walnuts and toast them in a dry frying pan, stirring constantly to keep from burning. (The alternative is to toast them in the oven for about 8 minutes at 350 degrees.)
  6. Finely chop the leafy parts of the parsley.
  7. Mix the ingredients for the dressing and season it to your taste with salt and pepper.
  8. Remove the barley from the refrigerator.
  9. Mix in the walnuts.
  10. Drain the excess water from the raisins and add them to the salad.
  11. Mix in the parsley and stir the dressing over the top a little at a time and taste it until you like the consistency.
  12. Peel the pear and slice it then chop the slices into small pieces.
  13. Add the pear pieces to the salad and mix.
  14. Serve the salad cooled, but at room temperature.

That’s it! I made this salad for two but it easily feeds 4 and possibly 6 if you have it as a side to another dish.  Yum!

This recipe is courtesy of

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