Spring Barley Salad Recipe

Spring Barley Salad Recipe

Whole grains and veggies unite in this simple yet satisfying springtime salad, featuring leeks, wild mushrooms, carrots, asparagus, fava beans, and barley in a light vinaigrette.

Makes 4 servings
Cooking time: ½ hour (active), 1 hour (total)


Nutrition Index for Spring Barley Salad Recipe


3 tablespoons extra virgin olive oil
1 chopped organic leek (white only)
1 clove minced organic garlic
1 cup roughly chopped mixed organic wild mushrooms (such as Morels, Oyster, or Lobster)
2 cups all natural vegetable stock
4 ounces frozen shelled fava beans
¼ cup pearl barley
1 peeled and shredded organic carrot
1 pound organic asparagus
1 teaspoon minced fresh oregano
1 tablespoon sherry vinegar (preservative-free)
salt and pepper to taste


1. Heat olive oil in a pan over medium heat. Add leeks and garlic, cooking until soft, about 5 minutes. Add mushrooms and cook until mushrooms have given off their liquid, about 5 minutes. Set aside to cool.
2. In a medium pot, add veggie stock, fava beans, and pearl barley. Bring to a boil and Cook covered for 20 minutes. Next, add carrots, asparagus (cut into 1-inch pieces), and fresh oregano. Cook uncovered for 5 minutes. Season with salt and pepper to taste. Drain liquid and reserve.
3. In a bowl, toss mushroom mixture and barley mixture together. Add some of the reserved liquid and vinegar. Season to taste. Serve chilled or at room temperature.

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