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Barley and Spinach Fall Salad with Maple Syrup Vinaigrette

Barley and Spinach Fall Salad with Maple Syrup Vinaigrette


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


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


  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.
Source: Recipe from Soma @

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