Grilled Broccolini Salad with Barley, Pistachios, and Cranberries Recipe
This vibrant Grilled Broccolini Salad with Barley is a wholesome and flavorful dish perfect for a light lunch or a hearty side. Featuring tender grilled broccolini, nutty pearl barley, crunchy pistachios, and bright bursts from dried cranberries and scallions, all tossed in a zesty lemon-olive oil dressing. It's a delightful combination of textures and fresh flavors that captivate the palate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Grains and Vegetables
- ¾ cup pearl barley, uncooked
- 16 broccolini stalks
- 2 shallots
- 5 sprigs scallion (spring onion)
Fats and Oils
- 4 tbsp olive oil, divided
Nuts and Fruits
- ¼ cup pistachios
- ¼ cup dried cranberries
Seasoning
- ½ lemon (for juice)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the Barley: Rinse the pearl barley under cold water. In a medium pot, combine the barley with 2 cups of water and a pinch of salt, then bring to a boil. Reduce the heat and simmer, uncovered, for about 25-30 minutes or until the barley is tender but still chewy. Drain any excess water and let the barley cool.
- Prepare Broccolini: Rinse broccolini under cold water, trim the ends if needed. Toss them lightly with 1 tablespoon of olive oil, and season with salt and pepper to taste.
- Grill the Broccolini: Preheat a grill or grill pan to medium-high heat. Grill the broccolini for about 3-4 minutes per side until tender and slightly charred. Remove and set aside to cool.
- Prepare Shallots and Scallions: Thinly slice the shallots and scallions. Set aside.
- Toast Pistachios: In a dry skillet over medium heat, toast pistachios for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool, then roughly chop.
- Make the Dressing and Assemble: In a large bowl, combine the cooked barley, grilled broccolini, sliced shallots, scallions, pistachios, and dried cranberries. Squeeze the juice of half a lemon over the salad, drizzle with remaining 3 tablespoons olive oil, and season with salt and pepper to taste. Toss everything gently until well combined.
- Serve: Serve the salad at room temperature or chilled as a nutritious and flavorful dish.
Notes
- Pearl barley can be swapped with hulled barley for a chewier texture but will require longer cooking.
- If you do not have a grill, you can use a grill pan or broil the broccolini under a broiler for similar charred results.
- Adjust lemon juice and seasoning according to your preference for brightness and saltiness.
- This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
- For a vegan option, ensure the dried cranberries have no added honey or gelatin.
