Lentil and Barley Salad

(12 servings)

Ingredients

• 1 1/2 cups dry green lentils 
• 1 cup barley* 
• 2 cups greens (Swiss chard, collards, kale, lettuce) of choice (chopped; raw or cooked) 
•  1/2 cup fresh cilantro or parsley (chopped) 
• 1 small onion (chopped) or 2-3 green onion (chopped)
• 1 apple (diced) 
• 1 cup pomegranate arils/seeds (when in season) or ½ – 3/4 cup dried fruit (pomegranate arils, golden raisins, apricots)
•  1/4 cup almonds* (chopped, sliced, or slivered) 
• Optional: 
  • Salad topper: tofu feta (link to recipe)
  • Add roasted (and cooled) vegetables of your choice (sweet potatoes, carrots, whatever is in season)

Dressing

• 1/3 cup apple cider vinegar
• 2 garlic cloves (chopped)
• 2 TBSP Dijon mustard
• 2 TBSP Date paste*
• Pinch of salt and pepper

Instructions:

• Combine the lentils and barley with 5 cups of water.
• Bring to a boil and then cover, reduce to a simmer, and cook until the lentil and barley are done, about 25 minutes. Drain and set aside to cool.
• In a mason jar – add the apple cider vinegar, garlic, Dijon mustard, date paste, salt and pepper (to taste).
• Shake vigorously until emulsified and combined.
• Combine the cooled barley and lentils, pomegranate arils, greens of choice, cilantro/parsley, apple, almonds, and roasted vegetables (if using).
• Dress with the vinaigrette and toss thoroughly to combine.
• Serve cold or at room temperature.
• Optional: Top salad with tofu feta

*Notes:

• To make this gluten-free – substitute the barley with brown rice or my favorite combination (1/3 cup of each buckwheat, millet, and amaranth).
• To make this nut-free – use sunflower seeds or pumpkin seeds instead of almonds.
• Date paste substitute – add 3-4 med-size dates (chopped) to the dressing recipe and 1-2 tsp. of water.  Then instead of shaking the dressing in a mason jar to mix the ingredients, blend the dressing using an immersion blender.

Adapted from: ParsnipsandPastries.com