Fig Pear Barley Salad mixed with fresh spinach, roasted pine nuts, and piquant blue cheese makes a delicious, healthy, and comfort combo.
As you might have heard (I hope you have), I am that lucky dude who happens to have fresh figs this season. I don’t want to be bragging about this. That’s not my part of success. I don’t want to mention some food bloggers who aren’t that lucky this time either. They know that. We all know that. There’s no reason to point this sad fact out to them once again, right?
Fig Pear Barley Salad
But let’s talk a little about this delicious, cozy, but fresh Fig Pear Barley Salad.
Since in my family a salad normally isn’t a side dish but the main course, I often incorporate grains to make it more nutritious. While I do like adding common grains like quinoa and rice, I also enjoy not so ubiquitous grains like buckwheat or millet in my salads.
I heard you. You were asking to prove this. Happily!
Wait. What about barley? Oh, I do like it too. This Beetroot Barley Salad was sooooo good.
As you see, there are plenty of ways to add some healthy delicious grains in your meal.
This time I opted for this Fig Pear Barley Salad, and you know what? It turned out great! No wonder. Figs, pears, barley, and blue cheese make an excellent combo. You can substitute barley for quinoa, farro, millet, or even couscous.
Fig Pear Barley Salad – something you’ve got to try this season. Or well, if you aren’t that happy dude having figs around you this fall, just save this recipe and make it next year.
Do you have any issues finding fresh figs this season?
- 1/2 cup uncooked barley
- 4-5 fresh figs, halved or quartered
- 1/2 - 1 medium pear, sliced
- handful of spinach
- 2 tablespoons pine nuts, toasted
- 1/3 cup blue cheese, crumbled
- 1 teaspoon olive oil
- 1 teaspoon fig vinegar
- Rinse the dry barley, place it in a salted boiling water, and cook as recommended on package, for about 40 minutes. Drain and rinse if desired.
- In a bowl, combine the cooked barley, figs, pears, and spinach. Drizzle with the olive oil and vinegar and toss to coat.
- Serve the salad sprinkled with the blue cheese and pine nuts.