Pecan Barley Salad

READY IN: 40mins
Recipe by Roosie

A nice change from potato or pasta salad, this is a healthy cold salad with barley, toasted pecans and a few readily on-hand veggies. From Gourmet magazine, July 2001.

Top Review by Ameliahead

Very nice. I already had all of the ingredients other than carrots and shallots, so I omitted the carrots and used extra celery and subbed scallions for shallots. I also added a few rough-chopped dried cranberries, which was a lovely addition. Will make again.

Ingredients Nutrition


  1. In a large saucpan, boil barley, water, and salt.
  2. Reduce heat and simmer, covered, until barley is tender.
  3. While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
  4. Remove barley from heat and let stand covered for 5 minutes.
  5. Drain barley in a colander, rinse under cold water and drain well.
  6. Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.

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