Agave Barley Berry Salad with Spinach, Chickpeas, and Cranberries

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Greens and grains provide the foundation for this beautiful salad.  Include recipe copies when you take this salad to potluck gatherings as everyone will want it.  
Dressing
1/4 cup agave nectar, amber or light
1 Tbs. freshly minced ginger (fyi – if you don’t have fresh ginger root to grate, I often use Gourmet Gardens products and love their minced ginger in a tube.  This is found in the produce department of most larger supermarkets.)
zest of 1 lime
2 Tbs. fresh lime juice
1 Tbs. white wine vinegar
2 Tbs. good olive oil
Salad
1 cup barley berries, cooked in 3 cups water or broth till tender, approx. 1 hour (or substitute your favorite grain, I liked using wheat berries as well)
10 oz. bag fresh baby spinach
1/3 cup thinly sliced red onion
14 oz. can chickpeas, drained well, patted dry, then browned off a bit in a hot skillet, seasoned with salt and pepper a bit
1/4 cup dried cranberries
1/4 cup golden raisins
1 Granny Smith apple, skin on, chopped
1/4 crumbled feta cheese
Shake dressing ingredients in a jar until emulsified.  Toss salad ingredients together in a large, flat serving bowl.  Drizzle salad with prepared dressing, using as much or as little as you’d like; toss well.  Beautiful!  Serve at once.
Now You’re Cookin’,
Chef Alli
 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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