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Blueberry-Mint Barley Salad with Lemon, Almonds & Feta Cheese Recipe

Blueberry-Mint Barley Salad with Lemon, Almonds & Feta Cheese recipe


This is a yummy salad with grains, fruit, nuts, and cheese. It has barley, blueberries, almonds, and feta cheese. It's mixed with a fresh lemon-mint dressing. It's good for lunch or a side dish.


1 cup pearl barley
16 fl oz vegetable broth
1 small package fresh mint
4 oz feta cheese
1 lemon
1/2 cup sliced almonds
2 cups fresh blueberries
1 small red onion
1/4 tsp black pepper
1 tbsp Dijon mustard
3 tbsp extra virgin olive oil
1 tbsp honey
2 tbsp lemon juice
1/4 tsp salt


In a medium saucepan, combine barley and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes or until tender. Remove from heat and let stand, covered, for 5 minutes.
While the barley is cooking, wash and dry the fresh produce.
Zest the lemon until you have 1 teaspoon of zest, then juice the lemon to get 2 tablespoons of juice.
Peel, halve, and finely chop the red onion to get 1/4 cup.
Pick mint leaves off the stems. Thinly slice a handful of mint leaves to get 2 tablespoons and set aside. Place remaining whole mint leaves in a blender.
Add half of the blueberries to the bowl and set aside. Add the remaining blueberries to the blender with the mint along with olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Blend on high until smooth to create the dressing.
Transfer the cooked barley to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes.
In a dry skillet, toast the sliced almonds over medium heat for 2-3 minutes or until golden and fragrant.
In a large bowl, combine the cooled barley, toasted almonds, chopped red onion, lemon zest, and sliced mint. Add the dressing and toss to combine.
To serve, divide the salad among plates or bowls. Crumble feta cheese over the top and enjoy!

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