Barley Salad with Sweet Potatoes and Arugula

Posted on September 15, 2014
in: Main Course | Cuisines: American

Sweet, savory and nutty, this salad is a healthy, delicious alternative to wheat or pasta. Toss some up for yourself and bon appétit!


For Barley:
2 tablespoons olive oil
1 pearl barley
1 small yellow onion, minced
2 bay leaves
2 quart water
1 tablespoon salt

For the Sweet Potato:
2 small sweet potatoes, sliced into 1/4 inch 'coins'
2 tablespoons olive oil
salt and pepper to taste

For Vinaigrette:
1 small shallot, minced
1/4 cup apple cider vinegar
3/4 cup olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper

For the Salad:
1 cup cooked barley
1/2 cup roasted sweet potatoes
2 cup arugula
3 tablespoon pecan pieces, toasted
1 -2 tablespoon apple cider vinaigrette
salt and pepper to taste


For Barley:
In a medium sauce pot heat the oil and add the onions. Sweat the onions over medium heat until tender. Add barley and stir to coat with oil. Add water, bay leaves and salt. Bring to a simmer and let cook over medium heat until the barley is tender but not mushy. About 20 minutes. Drain the excess water and cool.

For Sweet Potato:
Heat your oven to 375°F. In a small bowl toss the sweet potato with the oil, salt and pepper. Spread the coins on a greased sheet pan and roast in the oven for about 10-15 minutes or until the potatoes are tender with a little coloring.

Place all of the ingredients in a small bowl and lightly toss.