##  [Vegan Fall Barley Salad](/index%2Ephp/recipe/vegan-fall-barley-salad)

  Posted by Pia on 10 Feb 2014

 Image

     ![Close-up of a grain salad with shredded carrots, cucumber, and pomegranate seeds.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-01/barley_salad.jpg.webp?h=c9a55663&itok=u1VLNyvk)

This easy, yummy, and healthy recipe creates a vibrant grain salad. It features tender barley mixed with fresh vegetables, sweet fruits like persimmon and pomegranate, crunchy walnuts, and aromatic herbs, all tossed in a tangy dressing with pomegranate molasses.

Serves:

Makes 4-6 servings

Prep time:

32 minutes

Cook time:

4 minutes

Recipe Category

[Salad](/index%2Ephp/recipe-category/salad)

[Pasta and Grains](/index%2Ephp/recipe-category/pasta-and-grains)

Cuisine

[Persian](/index%2Ephp/cuisine/persian)

Ingredients

1 cup barley

6 brussel sprouts

1 big carrot, grated

1 persian cucumber, cubed

1/4 cup dried cranberries

1 small onion, chopped

1 garlic clove, minced

1 persimmon, cubed

1 pomegranate, seeded

1/2 cup chopped herbs (cilantro, parsley, mint)

1/2 cup walnuts

**Dressing**: 1/2 lemon juice

2-3 tablespoon olive oil

1/4 teaspoon salt

1-2 tablespoon red wine vinegar

1 tablespoon pomegranate molasses

Instructions

Cook barley in 2 cups vegan broth until tender. Drain.

Sautee brussel sprouts in a bit of olive oil for 3-5 minutes.

Mix all the ingredients, including the dressing, in a big enough bowl.