The natural nutty flavor of purple barley accents dried cherries and toasted nuts for delicious, healthy vegan salad. I often eat this alone as a vegan lunch or serve as a cold side dish with grilled meats. It travels and stores particularly well so make a bunch and eat it all week long. It's also a great choice for a picnic in the park. This is one of my favorite things to take to the Hollywood Bowl to enjoy with a crisp white wine and some cold roast chicken.
1 1/2 Cups Purple Barley (or another whole nutty grain like Emmer Farro)
1 Cup of Unsalted Hazelnuts, Walnuts and/or Pecans
1 Cup Assorted fresh or dried berries (black berries, dried cherries and pomegranate seeds are good choices)
1/4 Cup Hazelnut oil
3 Tablespoons Elderberry Balsamic
1/2 teaspoon apple cider vinegar or lemon juice
Salt and freshly ground pepper
Preheat oven to 350°F.
Cook 2 cups of purple barley according to the directions and set aside to cool.
Place the nuts in a bowl, drizzle a small amount of hazelnut oil and toss to coat using as little oil as possible.
Spread the nuts in an even layer on the baking sheet.
Place in oven and roast for 5 minutes. Set aside to cool.
Combine the hazelnut oil, elderberry balsamic and apple cider vinegar in a small bowl, season with a pinch of salt and a a few cranks of black pepper.
Combine all ingredients in a bowl and lightly toss with the dressing. This can be stored for several days in the refrigerator, just fluff and sprinkle additional roast nuts on top before serving.
This super easy salad is a fantastic vegan main dish for those summer days (or when you want to invoke a little summer indoors). A quick saute of gourmet heirloom beans in Amanda Frietag's Chica Adobo Seasoning delivers a savory, spicy kick. This whole recipe comes together in less than 10 minutes for a meal that will even satisfy the meat eaters at the table.