Roasted Cherry, Barley, and Goat Cheese Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 2 1x
  • Category: Salad



  • 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
  • 23 handfuls lettuce
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey


  1. 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.
  2. While barley cooks, preheat oven to 425˚.
  3. Pit cherries and place in a roasting pan. Bake until juice have released and beginning to slightly caramelize, 15-20 minutes.
  4. 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.


*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.