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Barley Salad with blueberries on a white oval platter
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Barley Salad With Baby Greens and Basil Vinaigrette

Our summer Barley Salad is flavored with a homemade Basil Lime Vinaigrette. Juicy blueberries for sweetness, baby greens for texture and toasted almonds for a bit of crunch make every forkful of Barley Salad With Baby Greens And Basil Vinaigrette a taste of summer.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Brunch, Salad, Side Dish
Cuisine: American
Keyword: barley salad, grain salad, summer barley salad
Servings: 8
Calories: 227kcal
Author: Gwynn Galvin


  • 1 cup uncooked barley , preferably pearl barley
  • 2 Tbs. olive oil
  • 2 Tbs. apple cider vinegar
  • 2 Tbs. lime juice
  • 1 tsp. lime zest
  • 1 tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbs. chopped fresh basil leaves
  • 2 cups fresh blueberries
  • 2 cups baby greens , such as arugula or baby kale
  • ½ cup sliced almonds , toasted
  • ¼ cup chopped red onion


  • Cook barley according to package directions; let cool.
  • In serving bowl combine olive oil, vinegar, lime juice, lime zest, sugar, salt and pepper until blended. Stir in chopped basil.
  • Add cooked barley, blueberries, baby greens, almonds and red onion, tossing until evenly coated. Serve at room temperature or chilled.


Makes 8 cups.


Calories: 227kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 261mg | Fiber: 7g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg