This salad was a nice take on a Brussels sprouts salad. I love that the sprouts are pan seared because it cuts the cooking time to just about 10 minutes so it's a pretty fast salad to put together once the barley is done. Barley does take a little while to cook but it can be done ahead of time and just refrigerated until you are ready to use it.
- 1 lb Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/3 cup gorgonzola cheese, crumbled
- 1/3 cup pecans, toasted
- 1/2 cup cooked barley
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil or coconut oil
- salt and pepper
Prepare barley according to package directions.
Heat oil in a pan over medium-high heat. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally for 8-10 minutes. Add balsamic vinegar and maple syrup, stir to combine and remove from heat. Toss with barley, cranberries, toasted pecans and crumbled gorgonzola.
Adapted from Rachel Shultz