Grapes & Pecan Barley Salad with Honey Vinaigrette


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5 from 1 vote

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 Time5 mins
Course: Dips and Dressings, Salad
Cuisine: American, Vegetarian
Servings: 6
Calories: 835kcal


  • 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.


Calories: 835kcal | Carbohydrates: 129g | Protein: 18g | Fat: 30g | Saturated Fat: 3g | Sodium: 925mg | Potassium: 708mg | Fiber: 26g | Sugar: 8g | Vitamin A: 8.2% | Vitamin C: 10.6% | Calcium: 10.2% | Iron: 29.6%

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