Barley and Spinach Fall Salad with Maple Syrup Vinaigrette

Ingredients

• baby spinach leaves
• barley ( I used pearl barley)
• pomegranate
• apple
• pear
• salted and roasted sunflower seeds/or pumpkin seeds
• lightly toasted walnut/pecans

Dressing

• infused olive oil
• maple syrup
• wine vinegar
• red pepper flakes
• pomegranate molasses
• a pinch of salt

Method

1. Cook the barley. I usually use twice the amount of water to the barley and boil them till they are softened and there is no more water left. (salt + barley + water). Set aside.
2. Take out the arils of the pomegranate. Chop the fruits. Wash the baby spinach (I used the leaves from my yard, so I had to give them a good rinse to get the dirt out).
3. In a bowl combine the leaves, fruits, nuts, and the cooked barley.
4. Whisk all the ingredients for the dressing; drizzle over the salad and toss well.