Arugula Salad with Barley, Pecans and Brie
with apple cider vinaigrette
This warm entree salad highlights late fall / winter flavors like apples, pecans and brie. The dish is topped with a sweet- tart vinaigrette made from apple cider for an extra special finish.
Smarts: If you have leftover apple cider, simmer it with some cinnamon sticks for a warm after-dinner drink.
Smarts: If you have leftover apple cider, simmer it with some cinnamon sticks for a warm after-dinner drink.
Ingredients
Apple Cider Vinaigrette:
- Shallots - 1 clove, diced
- Apple cider - 3/4 cup
- Vinegar, apple cider - 2 Tbsp
- Oil, olive - 2 Tbsp
- Mustard, Dijon - 2 tsp
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)
Nutrition Facts
Amount Per Serving
Calories
441
Just a moment...
% Daily Value
Total Fat
26g
40%
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Saturated Fat
9g
45%
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Trans Fat
0g
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Cholesterol
43mg
14%
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Sodium
300mg
12%
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Total Carbohydrate
41g
14%
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Dietary Fiber
9g
35%
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Sugars
11g
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Protein
15g
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Prep
- 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)
- Shallots - Dice. (Can be done up to 5 days ahead)
- Make vinaigrette - Combine shallots, cider and vinegar in a small saucepan. Bring to a simmer over medium-high heat and simmer until reduced by about 1/3, 5 to 8 minutes. Remove from heat and whisk in olive oil and mustard. Season with some salt and pepper. (Can be done up to 5 days ahead)
- 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)
- Brie / Apples - Prep as directed.
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Make
- If barley was cooked ahead and you would like it warm, reheat in the microwave.
- Toss barley with first portion of vinaigrette (reserve the rest of the vinaigrette to dress the salad).
- 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!
Nutrition Facts
Amount Per Serving
Calories
441
Just a moment...
% Daily Value
Total Fat
26g
40%
Just a moment...
Saturated Fat
9g
45%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
43mg
14%
Just a moment...
Sodium
300mg
12%
Just a moment...
Total Carbohydrate
41g
14%
Just a moment...
Dietary Fiber
9g
35%
Just a moment...
Sugars
11g
Just a moment...
Protein
15g
Just a moment...
Reviews
Ratings
24 reviews
I ended up with too much barley and not enough dressing. But the flavors were delicious. I’d definitely make it again, playing with the recipe a bit.
0 HelpfulLovely! Added extra salt and chopped chicken bite sized before marinating. Toasted pecans with maple syrup and cayenne. Had shredded parm in the fridge so used that. Seemed so simple but was terrific.
0 Helpful