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Barley, Arugula and Fennel Salad
with citrusy dressing

Active: 20 Total: 50

This salad is simple but packed with flavor from sweet fennel, peppery arugula and a citrusy vinaigrette. Serve as a side salad alongside a full holiday spread, or add chicken, fish or almonds for a light lunch. 



Barley, Arugula and Fennel Salad:
  • Barley, hulled or pearled, uncooked - 1/2 cup
  • Fennel bulb, large - 1 , cored and thinly sliced
  • Baby arugula - 2 cups
  • Pomegranate seeds / arils - 2 Tbsp
Citrusy Dressing:
  • Garlic - 1 clove , minced
  • Fresh orange juice - 2 Tbsp
  • Orange zest - 1 tsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1/2 tsp
  • Cumin, ground - 1/2 tsp
  • Vinegar, apple cider - 2 Tbsp
  • Oil, cooking - 1/4 cup (use a neutral oil like grape seed or avocado)
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp


  1. Barley - Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for ~30 minutes, until tender but not soggy. Drain and let cool. (Can be done up to 5 days ahead)

  2. Fennel - Core fennel and thinly slice.

  3. Make dressing - Mince garlic. Whisk together garlic, orange juice, orange zest, honey, mustard, cumin, vinegar, salt and pepper in a small bowl. Slowly drizzle in oil while whisking. (Can be done up to 3 days ahead)

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  1. In a large bowl, toss together barley, fennel and arugula.

  2. Just before serving, toss salad with dressing and garnish with pomegranate arils. Enjoy!



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