Grapes & Pecan Barley Salad with Honey Vinaigrette

Barley's nutty flavor and toothsome texture make for an ideal savory salad. Grapes and pecans round out the taste for a delicious side or light vegetarian dinner. 

Prep Time:  0 minutes
Cook Time: 0 minutes
Yield: 6 Servings


  • 1 ¾ cup + 1 TB water
  • 1/8 tsp table salt
  • ¾ cup pearl barley
  • 1 ½ cups halved seedless red grapes
  • ½ cup thinly sliced radicchio
  • 1/3 cup chopped scallions
  • 1 TB minced fresh tarragon
  • 1 TB extra virgin olive oil
  • 1 tsp champagne vinegar
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • ¼ tsp table salt
  • 1/8 tsp black pepper
  • 2 TB chopped toasted pecans


Bring water and salt to a boil in a small saucepan. Stir in barley, reduce to a simmer, and cook, covered for 45 minutes or until barley is tender but chewy and water is absorbed. Transfer to a medium bowl, fluff with a fork, and allow to cool to room temperature. 

Mix in grapes, radicchio, scallions and tarragon. In a small bowl whisk together vinegar, oil, honey, Dijon mustard, salt, and pepper. Drizzle over salad and toss thoroughly to coat. Garnish each serving with 1 tsp pecans.