Creamy Barley Salad with Apples

Creamy Barley Salad wth Apples Recipe
Photo: Petrina Tinslay


Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calories 198
Protein 5 g
Carbohydrate 29 g
Sugars 7 g
Fiber 6 g
Fat 8 g
Satfat 1 g
Sodium 425 mg
Cholesterol 2 mg


1/2 cup pearled barley
Kosher salt and pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, cut into 1/2-inch pieces
1/4 cup fresh mint, chopped (optional)
2 bunches arugula, thick stems removed (about 6 cups)


In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, about 30 minutes. Drain, spread on a rimmed baking sheet or tray, and let cool.

Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the celery, apple, cooled barley, and mint (if using). Toss to combine.

Divide the arugula among bowls. Top with the barley salad.