Roasted Cherry, Barley, and Goat Cheese Salad
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 2 1x
- Category: Salad
Ingredients
Scale
- 1/2 cup Hull-less or Hulled Barley
- 1/4 teaspoon salt
- 3 cups pitted Rainier Cherries
- 1/4 cup Roasted Pistachios Pieces
- 2 ounces goat cheese
- 2-3 handfuls lettuce
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
Instructions
- Combine barley and salt in a pot and cover with water, at least 2 cups. Bring to a boil, reduce to a simmer, and let cook until tender; 45-50 minutes, adding more water if need be to keep barley cooking. Pour cooked barley into a colander and run under cold water.
- While barley cooks, preheat oven to 425˚.
- Pit cherries and place in a roasting pan. Bake until juice have released and beginning to slightly caramelize, 15-20 minutes.
- Once barley and cherries are done, toss with lettuce, goat cheese, and pistachios. Whisk or shake together olive oil, balsamic vinegar, and honey; pour over salad and serve.
Notes
*If you don't own a cherry pitter- an simple way to pit the cherries is to place bottom side down on a bottle and poke pit out with a chopstick or something similar in size.