Nectarine, pearl barley and candied walnut salad

This summery nectarine, pearl barley and candied walnut salad is an easy throw-together perfect for lunch, dinner or a snack. Made with wholegrain, fresh Summer fruit and nuts its both filling and nutritious, and is finished off with a punchy basil dressing. 

It seems like forever since I have posted a recipe here, and that’s probably because its true. Summer has been a mixture of crazy business in December and languid relaxation in January. Enjoying these moments as much as I can, it is no doubt we’ve hit some blog neglect. But- here’s a salad. A nectarine, pearl barley and candied walnut salad to be exact.

I hope you are enjoying whatever season you’re in, be it the depths of winter up north or the warmth of midsummer down south. 

Nectarine, pearl barley and candied walnut salad

Nectarine, pearl barley and candied walnut salad

Nectarine, pearl barley and candied walnut salad

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We hope you love this nectarine, pearl barley and candied walnut salad as much as we do! If you make it we would love a review below, as it helps others find this recipe too. If you have any questions we always endeavour to get back to you quickly. Happy summer x

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Nectarine, pearl barley and candied walnut salad

Nectarine, pearl barley and candied walnut salad

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  • Author: Jade Woodd
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Category: Salads, mains
  • Cuisine: Australian
  • Diet: Vegetarian

Description

A seasonal salad with all the flavours of summer. This nectarine, pearl barley and candied walnut salad is a filling, wholesome throw-together dinner or lunch, finished off with. a quick basil dressing.


Ingredients

Scale
  • 1 cup cooked barley, cooled
  • ½ head iceberg lettuce, chopped
  • 3 Nectarines, cubed
  • ¾ cup dried currents
  • ½ red onion, peeled and finely diced
  • 1/2 cup crumbles feta
  • For the candied walnuts
  • I cup walnut halves (make sure they’re fresh)
  • 2 Tbsp maple syrup
  • Sea salt
  • Dressing
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • Large handful basil leaves
  • Pinch salt
  • 2 tsp maple syrup

Instructions

  1. Make the walnuts. Preheat oven to 180 C. Add walnuts to a small, lined baking tray and place tightly together in a layer drizzle with maple syrup then sprinkle with salt. Bake for 5 minutes, toss then bake for 5 more minutes (be careful in your oven runs- they might burn). Remove from heat and allow to cool.
  2. Make the dressing. Add all ingredients to blender and blitz until creamy and uniform. Alternatively, use a stick blender or finely chop the basil, pop everything in a jar with a lid and shake to combine.
  3. Assemble the salad. Add all the salad ingredients to a bowl. Top with the prepared walnuts and dressing. Toss to combine and serve immediately.

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