Barley, Pomegranate & Pistachio Salad

Barley, Pomegranate & Pistachio Salad recipe
healthy choice

This hearty salad will actually sustain you for a while thanks to its fibre, protein, and carb content. Delicious warm or cold, it's a great staple year-round!

Preparation time Prep: 5 mins
cook time cook: 30 mins
Skill level Easy Peasy

You will need:

  • 1 cup pearl barley
  • ½ cup toasted pistachio nuts, roughly chopped
  • ⅓ cup toasted almonds, roughly chopped
  • ¼ cup currants
  • ½ cup cranberries, roughly chopped
  • ½ cup pomegranate seeds
  • 1 small red onion, cut into fine wedges
  • ½ cup mint leaves, roughly chopped
  • ¼ cup parsley, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 teaspoons maple syrup
  • Pinch of salt
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Place barley in medium sized saucepan and cover with 3 cups water. Boil for 25-30 minutes or until soft with a slight bite (add more water if necessary). Rinse and drain.
  • 2Transfer to a large bowl and combine with all other salad ingredients.
  • 3To make the dressing, mix all ingredients well in a small bowl or jug.
  • 4Toss dressing through salad and serve.
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