Arugula Walnut and Barley Salad

Arugula salad with walnuts, barley and herbs

If you are looking for a yummy fulfilling salad with grains, then try this arugula, walnut and barley salad. You will have to cook the barley ahead of time, but it's worth the effort.

Arugula walnut and barley salad with cherry tomatoes

Arugula, Walnut, and Barley Salad

Serves 4

1 cup pot barley, rinsed 

1 bay leaf

Dressing:

1/4 cup olive oil

1 clove garlic, minced

1 small shallot, peeled and chopped

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

2 teaspoons maple syrup

Salad:

2 cups arugula

1 cup fresh basil, chopped

1 cup fresh parsley, chopped

10 cherry tomatoes, halved

1/2 cup walnuts, chopped

Salt and pepper, to taste

Directions: 

In a medium size pot, add four cups of water, the barley, and a bay leaf. Bring the pot to a boil over high heat. Once boiling, lower heat to a simmer, cover and cook 50 minutes. Once cooked drain the barley and set aside to cool. This can be made ahead of time.

Dressing: In a small bowl whisk together all dressing ingredients.

Salad: In a salad bowl add the arugula, basil, parsley, tomatoes, and walnuts. Add 2 1/2 cups of cooked barley. Toss all together with the salad dressing. Season with salt and pepper and serve.