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Arugula Salad with Barley, Pecans, and Brie
with apple cider vinaigrette

Active: 45 Total: 45

We first featured this warm entree salad in 2017. Filled with crisp apples, toasted pecans, and creamy brie, it's a bright, fresh bridge between winter and spring.



Arugula Salad with Barley, Pecans and Brie:
  • Barley, hulled - 3/4 cup
  • Pecan halves - 1/3 cup
  • Cheese, brie - 6 oz , cubed or sliced
  • Apples, any variety - 1 , sliced
  • Apple Cider Vinaigrette and Marinade (ingredients listed separately) - 2 Tbsp + 1/3 cup
  • Arugula - 8 oz (sub any mixed greens)
Apple Cider Vinaigrette:
  • Shallots - 1 clove , diced
  • Vinegar, apple cider - 1/4 cup
  • Mustard, Dijon - 1 Tbsp
  • Maple syrup - 1 Tbsp
  • Oil, olive - 1/4 cup


  1. Barley - Bring a saucepan of water to boil. Salt water generously and add barley. Cook for 45 to 55 minutes, until tender but not soggy. (Can be done up to 4 days ahead)

  2. Make vinaigrette - Dice shallots. Combine shallots, vinegar, mustard, and maple syrup. Slowly add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Pecans - You can leave them raw for the salad or, if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)

  4. Brie / Apples - Prep as directed.

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  1. If barley was cooked ahead and you would like it warm, reheat in the microwave.

  2. Toss barley with first portion of vinaigrette (reserve the rest of the vinaigrette to dress the salad).

  3. Assemble salads by setting out a bed of arugula and topping it with barley, pecans, apples, and brie. Add second portion of vinaigrette until the salad is dressed to your liking. Enjoy!



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