JUMP TO RECIPE
This broccoli, apple, and barley salad was inspired by a recipe Sara Forte, of Sprouted Kitchen, shared on Instagram a few weeks ago. As soon as I saw it, I knew I had to make my own version. She had included lentils in hers, but I always like a little grain in my lunch salads so I swapped the lentils for some cooked barley.
It’s perfect for meal prep and will keep for about a week before the broccoli starts to get a little funky. I made it on a Sunday afternoon and ate it all week for lunch at work. I found that after a couple of days the acidity started to dwindle, so if you prep yours and plan to eat it throughout the week, maybe taste yours and add in some fresh lemon juice, if needed, after day three. This would also be great to bring along to a picnic or cookout this summer since it’s cold, crunchy, and refreshing. And it works nicely alongside grilled chicken, salmon, steak, or whatever protein you prefer.
Broccoli, Apple, and Barley Salad Recipe
Servings: 6, as a side dish
Total Time: 20 minutes
1 1/2 pounds/24 ounces/680 g broccoli florets
1/2 cup/100 g pearled barley
1 medium apple
1/3 cup/46 g smoked almonds
1 small shallot
2 teaspoons Dijon mustard
2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/4 teaspoon dried thyme
1 tablespoon maple syrup
1 garlic clove, minced/grated
Kosher salt & freshly ground black pepper, to taste
Prepare the pearled barley according to the package directions. Mine was a quick-cooking kind so it only took about 5 minutes. If yours isn’t quick-cooking, it may take up to 40 minutes, so plan accordingly. After it is cooked, cool the pearl barley before proceeding.
Meanwhile, bring 1-inch of water to a boil in a large pot. Break the broccoli into florets. If your broccoli has a lot of the stalk attached, peel the stalk and slice it into bite-sized pieces. Transfer all of the broccoli to the pot.
Steam the broccoli for 2 minutes; drain. After it has cooled, chop the steamed broccoli into small, bite-sized pieces. Set aside. Mince the apple, almonds, and shallots into small bite-sized pieces.
Whisk the mustard, oil, vinegar, thyme, maple, minced garlic, salt, and pepper in a large serving bowl. Add all of the salad ingredients into the dressing and toss to coat.
Serve either chilled or room temperature.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
