Vegan Fall Barley Salad
Vegan Fall Barley Salad with brussel sprouts, persimmon, and pomegranate—tender barley, crunchy veggies, and herby walnuts in a flavorful dressing. Perfect for cool weather!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at livingwiththewebers.com.
Cooking tools:
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Stove
- Whisk
Ingredients
- 1 cup barley
- 6 brussel sprouts
- 1 big carrot, grated
- 1 persian cucumber, cubed
- 1/4 cup dried cranberries
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 persimmon, cubed
- 1 pomegranate, seeded
- 1/2 cup chopped herbs (cilantro, parsley, mint)
- 1/2 cup walnuts
- Dressing: 1/2 lemon juice
- 2-3 tablespoons olive oil
- 1/4 teaspoon salt
- 1-2 tablespoons red wine vinegar
- 1 tablespoon pomegranate molasses
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