Strawberry and Fennel Barley Salad

Thank you to the California Strawberry Commission for sponsoring this post and the beautiful Strawberry and Fennel Barley Salad within it!

You guys know I love grain salads, so it only makes sense that one of my new favorites is this Strawberry and Fennel Barley Salad.

This dish makes a great entrée or side. If you’re having it on its own, add some chickpeas and avocado to the mix to amp up the protein and healthy fat. If you prefer it as a side, it makes a fabulous one. We enjoyed this last week with some grilled steak; it would also make a fun and different holiday dinner or potluck side dish!

As with all of my recipes, this one is extremely easy (and quick) to make. To make it come together even faster, you could use 90 second brown rice instead of barley, although the barley adds a lovely chew – it’s one of my favorite grains.

Do you guys put fruit in your salads? The highlight of this salad is certainly the beautiful, juicy, and sweet strawberries.

Did you know that 90 percent of the nation’s strawberries come from California? (I took a trip to the strawberry farms this spring if you’d like to read more about where most of our strawberries come from!) Also, a fun nutrition fact: 8 strawberries contain more vitamin C than an orange! No scurvy for us. 😉

The fennel is another big highlight – have you had it before? It’s delicious! Nice and crunchy with a subtle licorice flavor. Great in salads!

And you can use the greens as well as the bulb – just use them like any other herb.

As for the dressing, feel free to get creative, but I used my standard easy favorite: homemade balsamic vinaigrette.

Ready to eat?

Here’s the recipe. Enjoy it!

- anne

Strawberry and Fennel Barley Salad

July 24, 2019

This dish makes a great entrée or side. If you’re having it on its own, add some chickpeas and avocado to the mix to amp up the protein and healthy fat.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Yield

SERVES 4

Print Recipe

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Ingredients:

Salad Ingredients

• 1/2 cup dry barley, cooked according to package instructions
• 2 cups strawberries, sliced
• 1 bulb fennel, sliced
• 1 tablespoon fennel greens, chopped
• 1/3 cup roasted salted pumpkin seeds
• 1/3 cup feta cheese (optional)
• 1 (5 oz) container arugula

Dressing

• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• Juice from 1 lemon (about 3 tablespoons)

Instructions:

1. Cook barley according to package instructions. Once cooked, let cool.
2. Combine all salad ingredients in a large bowl. Combine dressing ingredients and whisk.
3. Dress salad just before serving. Enjoy!

• Vegan Strawberry Scones
• All That’s Missing is the Tropical Island Smoothie

Love CA strawberries? Show how thankful you are for their year-round growing season — snap and share a Thank You message to a CA strawberry farmer & be entered to win a prize! Click here for more details.