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.
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Serves:
Makes 4-6 servings
Prep time:
32 minutes
Cook time:
4 minutes
Recipe Category
Cuisine
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.