Warm Spiced Barley Salad with Roasted Grapes and Walnut Vinaigrette

Ingredients

• •1 cup pearl barley
• •2 cups water
• •1 cup red seedless grapes
• •1 tablespoon olive oil
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground cumin
• •1/4 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 teaspoon freshly ground black pepper
• •1/3 cup chopped walnuts
• •2 tablespoons red wine vinegar
• •1 tablespoon honey
• •1 teaspoon Dijon mustard
• •2 tablespoons extra-virgin olive oil
• •2 cups arugula
• •1/4 cup crumbled feta cheese

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Rinse the pearl barley under cold water and combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the barley is tender and the water is absorbed. Set aside to cool slightly.

2. 2

   While the barley cooks, prepare the roasted grapes. Place the red seedless grapes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with ground cinnamon, ground cumin, smoked paprika, salt, and black pepper. Toss to coat evenly.

3. 3

   Roast the grapes in the preheated oven for 15-20 minutes, or until they are soft and slightly caramelized. Remove from the oven and set aside to cool.

4. 4

   In a dry skillet over medium heat, toast the chopped walnuts for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from the heat and set aside.

5. 5

   Prepare the walnut vinaigrette by whisking together red wine vinegar, honey, Dijon mustard, and extra-virgin olive oil in a small bowl. Season with a pinch of salt and freshly ground black pepper to taste.

6. 6

   In a large mixing bowl, combine the cooked barley, roasted grapes, toasted walnuts, and arugula. Drizzle the walnut vinaigrette over the mixture and toss gently to combine.

7. 7

   Transfer the salad to a serving platter or individual plates. Top with crumbled feta cheese and serve warm, or at room temperature. Enjoy!