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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


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.


  • 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


  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.