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Warm barley salad

Taste the flavours of fall with our warm barley salad! The recipe makes a generous amount of vinaigrette, but you’ll find as the warm barley salad sits, the barley begins to absorb the vinaigrette and you may want to add more! 

Yield: 4 servings

Prep time: 10 minutes

Cook time: 30 minutes


  • 1 cup pearl barley, uncooked
  • ½ cup pecans
  • 2 shallots, thinly sliced
  • 3-4 sprigs thyme, finely chopped
  • 1 large honeycrisp apple, small dice


  • 1 tsp dijon mustard
  • 1 ½ tbsp maple syrup
  • 3 tbsp apple cider vinaigrette
  • ½ cup olive oil, divided
  • Handful of baby spinach or kale leaves (optional)
  • Kosher salt, as needed


  1. Pre-heat oven to 375°F
  2. Bring a large pot of water to the boil 
  3. Salt the water generously, and then add in the barley.  Boil until al dente, about 15 minutes.  Drain and spread on a baking sheet to cool
  4. Meanwhile, place pecans on a small baking sheet.  Toast in oven for 5-8 minutes until deep in colour.  Cool and roughly chop
  5. Heat a small frying pan over medium heat.  Add in 2 tbsp. of the olive oil, followed by the shallots.  Allow to cook, undisturbed for 1 minute, add in thyme, turn over and continue to cook undisturbed, allowing them to crisp a further 2-3 minutes. 
  6. Whisk together Dijon mustard, maple syrup & vinegar.  Season well with salt and pepper.  Slowly drizzle in remaining olive oil.
  7. In a mixing bowl toss together the barley, pecans, shallots & thyme and apples.  Stir in spinach or kale, if using.  Mix in about ½ of the vinaigrette, taste and add vinaigrette as needed. 

Recipe provided by The Culinary Studio.