Vegan Fall Barley Salad


This is an easy recipe to prepare. It is yummy and healthy. Enjoy!

Bowl with Vegan Fall Barley Salad

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

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

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

3. Mix all the ingredients including in a big enough bowl.

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