Fall Harvest Barley Salad

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Appetizers, Main Course, Salads, Side Dishes
Cuisine American
Servings 4 Servings


  • Stove
  • Oven



  • 1/2 cup pearled barley uncooked
  • 1 cup vegetable broth ***Click on the Vegetable Broth recipe link
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cup zucchini deseeded, sliced in 1 inch thickness
  • 1 tbsp olive oil extra virgin
  • 8 cups salad greens
  • 1/2 cup apple cored, sliced or diced
  • 1/4 cup cranberries dried, no sugar added
  • 2 tbsp pumpkin seeds


  • 4 tbsp water
  • 1/4 cup tahini
  • 2 tbsp agave nectar
  • 2 tbsp lemon juice fresh
  • 1/2 tsp salt
  • 1 clove garlic small, minced


  • Preheat oven to 400 degrees.
  • Prepare the barley as recommended on package directions using the vegetable broth. Once cooked, set aside.
  • Place sliced zucchini on a lined baking pan and drizzle with oil, salt, and pepper. Toss well; lay in a single layer; roast until tender for about 15 to 20 minutes.
  • While zucchini is cooking, prepare the dressing by whisking together all the dressing ingredients.
  • In a large bowl, gently toss together the salad greens, barley, apple slices, cranberries, pumpkin seeds, and roasted zucchini.
  • Serve with the dressing on the side.

My Notes

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