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Rainbow Chard and Barley Salad

Rainbow Chard and Barley Salad

MAKES 6 TO 8 SERVINGS
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Ingredients Method

Ingredients
  

  • 3 cups water
  • 1 teaspoon kosher salt divided
  • 1 cup pearl barley
  • ¼ cup apple cider vinegar
  • 2 tablespoons apple juice
  • 1 tablespoon light brown sugar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup olive oil
  • 2 cups diced Honeycrisp apples
  • 2 cups shredded rainbow chard
  • ½ cup chopped cooked bacon
  • ½ cup chopped pecans

Method
 

  1. In a medium Dutch oven, bring 3 cups water and ½ teaspoon salt to a boil. Add barley, stirring to combine. Reduce heat to medium-low, cover, and simmer, 45 to 55 minutes. Remove from heat. Rinse with cold water, and drain. Transfer to a large bowl; cover and refrigerate for at least 30 minutes.
  2. For dressing: In a medium bowl, whisk together vinegar, apple juice, brown sugar, mustard, cinnamon, cloves, and remaining ½ teaspoon salt. Slowly whisk in olive oil until well combined.
  3. In large bowl with chilled barley, combine apples, chard, bacon, pecans, and half of dressing. Cover and refrigerate for 1 hour or until ready to serve. Serve with remaining dressing.