Roasted Cherry, Barley, And Goat Cheese Salad
This delightful salad combines chewy barley, sweet Rainier cherries, creamy goat cheese, and crunchy pistachios, all tossed together with a tangy balsamic dressing. The earthy barley provides a hearty base for the juicy cherries and nutty pistachios, creating a well-balanced and satisfying dish. Enjoy a burst of flavors and textures in every bite with this vibrant salad!
— Constant Cookbook
Ingredients
- ½ cup Hull-less or Hulled Barley
- ¼ teaspoon salt
- 3 cups pitted Rainier Cherries
- ¼ cup Roasted Pistachios Pieces
- 2 ounces goat cheese
- 2-3 handfuls lettuce
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
Instructions
- Combine barley and salt in a pot and cover with water, at least 2 cups. Bring to a boil, reduce to a simmer, and let cook until tender; 45-50 minutes, adding more water if need be to keep barley cooking. Pour cooked barley into a colander and run under cold water.
- While barley cooks, preheat oven to 425˚.
- Pit cherries and place in a roasting pan. Bake until juice have released and beginning to slightly caramelize, 15-20 minutes.
- Once barley and cherries are done, toss with lettuce, goat cheese, and pistachios. Whisk or shake together olive oil, balsamic vinegar, and honey; pour over salad and serve.
Cook Time
45M
Prep Time
PT10M
Yield
2
Comments
No comments found.