Pear and barley salad

This salad is loaded with green Anjou pears, barley, chickpeas, walnuts, feta and arugula all tossed in an apple cider vinegar maple dressing. It’s great because it can totally be customized based on the ingredients available to you. Don’t have chickpeas? Try it with white beans instead. Only have spinach on hand? Swap that in for the arugula!

Prep Time:
30 min

Cook Time:
20 min

Calories:
280

Serving Size:
1/6th recipe (220 g)

Ingredients

Salad:

1/4 cup (60 mL) walnuts
1 cup (250 mL) uncooked barley
1 can (540 mL) drained, rinsed chickpeas (about 1-1/2 cups)
2 green Anjou pears, chopped
1/4 cup (60 mL) chopped sun dried tomatoes
½ cup (125 mL) crumbled feta
1/4 cup (60 mL) chopped fresh parsley
1 cup (250 mL) baby arugula

Dressing:

3 Tbsp (45 mL) finely chopped red onion
1/4 cup (60 mL) apple cider vinegar
1/4 cup (75 mL) olive oil
2 tsp (10 mL) maple syrup
1 tsp (5 mL) dijon mustard
1 tsp (5 mL) dried oregano
1/2 tsp (2.5 mL) salt
1/4 tsp (1 mL) pepper

Instructions

Cook barley according to package instructions. Drain.
Add minced onion in a small bowl with the vinegar and let marinate while you prep the salad.
Add cooked barley, chickpeas, pear, sun dried tomatoes, arugula, parsley, walnuts, and feta into a large bowl.
Add remaining dressing ingredients into the bowl with the vinegar and red onion and whisk until combined. Pour dressing over salad mixture and toss to coat.

Nutritional Information Per 1/6th recipe (220 g)
Amount	% Daily Value
Calories 280
Fat 7 g	9 %
Saturated 2.5 g + Trans fat 0.1 g	13 %
Cholesterol 10 mg
Sodium 340 mg	15 %
Carbohydrate 47 g	16 %
Fibre 8 g	29 %
Sugars 8 g
Protein 8 g