Pear Barley Salad
- 1/3 cup walnuts
- 1 cup uncooked barley
- 1 cup cooked chickpeas
- 2 green Anjou pears, divided
- 1/3 cup chopped sun dried tomatoes
- 3/4 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 1 handful baby arugula
- 3 Tbsp red onion
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 2 tsp maple syrup
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp pepper
Cook barley according to package instructions. Drain.
Toast walnuts in a small skillet. Let cool.
Add minced onion in a small bowl with the vinegar and let marinate while you prep the salad.
Chop 1 1/2 pears and save remaining half for fanning and decorating the salad.
Add cooked barley, chickpeas, pear, sun dried tomatoes, arugula, parsley 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. Taste and season with additional salt and pepper, if needed.