Food & Wine

What's This?
Serving size 6
Prep Time
Total Time


⅓ cup pine nuts, preferably from Italy 2 ounce¼ cup plus 2 tablespoon extra-virgin olive oil3 Tbsp white wine vinegar1 shallot, minced (2 tablespoons) salt and freshly ground black pepper4 cup Thyme-Scented Pearled Barley (see below)1 tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces½ cup pomegranate seeds, from 1 pomegranate½ cup chopped flat-leaf parsley


  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 (see below), 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.

Related Recipe: Thyme-Scented Pearled Barley

Recipe Credit: Grace Parisi
Image Credit: Tina Rupp

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Tags: Salad, Side Dish, Healthy, Vegetarian, Apple, Nut, Grain, Quick, Easy

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