This salad is built for appetite, not decoration.
Chewy barley, savory pork, and tart cranberries turn simple ingredients into something steady and satisfying.
Difficulty
Easy
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
3–4
More ideas: Quick Air Fryer Chicken Breasts for an Easy Everyday Dinner
Light Lamb’s Lettuce and Tomato Salad
Ingredients
Instructions
- Cook pearl barley in salted water until tender but still chewy, then drain and cool slightly.
- Cut pork into thick slices and season with half of the salt and black pepper.
- Pan-sear the pork in olive oil until cooked through, then let it rest before slicing.
- Thinly slice the red onion.
- In a large bowl, whisk vinegar, honey, remaining salt, and a little pepper.
- Add warm barley first so it absorbs the dressing.
- Fold in sliced pork, cranberries, and onion.
- Finish with chopped parsley just before serving.
Tips
- Slice pork after resting so it stays juicy.
- Add cranberries at the end to keep their texture distinct.
- This salad tastes best slightly warm or at room temperature.
Also worth trying: Spinach Salad With Asian Meatballs and Crispy Ham
Simple Couscous Salad With Vegetables
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