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