Barley-Apricot Salad

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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2 cups chicken or vegetable broth, low-sodium canned, or homemade

1 cup barley

1 teaspoon extra-virgin olive oil

1 teaspoon kosher salt

1 cup chopped dried apricots

1/2 cup sliced almonds, toasted

1/2 cup chopped flat-leaf parsley

1/2 teaspoon ground cinnamon

1 scallion (white and green parts), thinly sliced


1/4 cup freshly squeezed lemon juice

2 teaspoons honey

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil


  1. Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more.
  2. Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  3. Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature.
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