Food & Wine Magazine's Grace Parisi prepared this recipe for pearled barley salad with apples, pomegranate seeds and pine nuts.

Total time

20 minutes

Servings

6

Ingredients

1/3 cup pine nuts, preferably from Italy (2 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
1 small shallot, minced (2 tablespoons)
Salt and freshly ground pepper
4 cups thyme-scented pearled barley
1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped flat-leaf parsley

Directions

1) Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.

2) In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving.
Make ahead

The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.

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