Arugula Salad with Barley, Pecans, and Brie
with apple cider vinaigrette
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.
Ingredients
- 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)
- Shallots - 1 clove , diced
- Vinegar, apple cider - 1/4 cup
- Mustard, Dijon - 1 Tbsp
- Maple syrup - 1 Tbsp
- Oil, olive - 1/4 cup
Prep
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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)
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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)
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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)
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Brie / Apples - Prep as directed.
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Make
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If barley was cooked ahead and you would like it warm, reheat in the microwave.
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Toss barley with first portion of vinaigrette (reserve the rest of the vinaigrette to dress the salad).
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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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