Pomegranate Christmas Salad

Pomegranate Christmas Salad

Servings 6


  • 2 Cup Pearl barley, (dry)*
  • 1 Lg Pomegranate
  • 1/4 Cup Pinenuts
  • 1/4 Cup Walnuts, finely chopped
  • 4 tbsp Mint, finely chopped
  • 4 tbsp Parsley, finely chopped
  • 2 tbsp coriander, finely chopped


  • 1 tsp coconut sugar
  • 4 tbsp White wine vinegar
  • 3 tbsp Avocado oil
  • Salt and pepper, to taste


  • Rinse and drain the dry barley and add to a large saucepan. Cover the pearl barley with enough water to cover by 2 inches.
  • Bring the water to a boil, then reduce heat to a simmer. Cook uncovered for approximately 20 minutes, then check to see if more liquid is required if the pot has become dry.
  • Cover again and continue to simmer for approximately 10 -15 minutes or until most of the water is absorbed and barley is tender. If there is a lot of water left, drain off and then set aside in pot for 5 minutes. Fluff the cooked pearl barley with a fork and set aside to cool. If you would like to serve a cold salad, place the cooked pearl barley in the fridge to chill.
  • Just before you are ready to serve prepare your salad.
  • Cut the pomegranate in half and crush it over a salad bowl and let the arils/seeds (and any juice) drop into the bowl.
  • Add the cooled cooked pearl barley and toss through with the arils.
  • Add all remaining salad ingredients with desired amount of salad dressing and gently toss together.

For Dressing:

  • Add all ingredients to a glass jar, screw the lid on firmly and shake vigorously for 2 minutes. Drizzle preferred amount over salad to serve.


* Pearl barley may be substituted for pearl pearl cous cous or quinoa. Adjust cooking according to packet directions.

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