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Barley Apple Walnut Salad

A delicious mix of crunchy and chewy ingredients makes this salad SO good.

Course Main Course, Salad
Cuisine Indian, Middle Eastern
Keyword Barley Apple Walnut
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time (optional) 7 hours
Total Time 7 hours 25 minutes
Servings 4
Author Recipe Idea Shop / Lois Carter Crawford based on Tastes of Ayruveda


Salad Ingredients

  • 1/2 cup barley
  • 1 1/2 cups water for soaking
  • 1 1/4 cups water for cooking
  • 6 cups loosely packed baby arugula leaves
  • 1/4 cup sliced celery
  • 1 Gala apple (cored and cut into small cubes; leave skin on)
  • 1/4 cup chopped parsley
  • 1/4 cup walnuts (soaked in water for 1 hour, rinsed and drained*)
  • 1/3 cup Dressing (ingredients below)

Dressing Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons honey (for vegan, use Agave Nectar instead of honey)
  • 1/2 teaspoon sea salt (or to taste)
  • 1/16 to 1/8 teaspoon cayenne (or hot paprika)


Salad Instructions

  1. Soak the barley in 1 1/2 cups water overnight to make it more digestible and bring out its natural enzymes.
  2. Rinse the barley after soaking and cook it in 1 1/4 cups water.
  3. Bring the water to a boil.
  4. Reduce the heat to low, cover and simmer unti barley is tender, about 15 minutes.
  5. Drain and cool.
  6. In a large bowl, combine the barley with the celery, apple, parsley and walnuts.
  7. Add the arugula to the barley mixture, toss with dressing and serve.

Dressing Instructions

  1. In a 2-cup measuring cup or bowl, add the olive oil, lemon juice, honey (or agave), salt and cayene.

  2. Whisk to emulstify.