Ingredients
Directions
Make the Sweet and Savory Pecans. Set aside.
Make the Lemon Shallot Vinaigrette Dressing. Set aside.
Make the peaches: with a pastry brush, brush each side of the sliced peaches with maple syrup.
Place them in a large skillet over medium heat and heat until each side is golden, about 1–2 minutes. Alternatively, grill them on medium heat until grill marks appear on each side. Set aside.
Assemble your salad: Add the spring greens and barley to a large bowl. Pour the dressing over top and toss until they’re coated.
Divide the salad between four bowls. Top with the grilled peaches and sprinkle the pecans on top.
Serve
Chef's Notes
Substitutions
In place of spring greens use chopped Romaine, spinach, or kale.
In place of pecans use walnuts or Brazil nuts.
Nut-free
Substitute roasted sunflower seeds for pecans.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Make the pecans ahead of time and store in an airtight container at room temperature for 14 days or in the refrigerator for up to 30.
Make the vinaigrette ahead of time and store in an airtight container in the refrigerator for up to 7 days. Make the barley ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Recommend not adding dressing to the entire salad if you plan for leftovers. Store the dressing and salad ingredients separately.
Ingredients
Directions
Make the Sweet and Savory Pecans. Set aside.
Make the Lemon Shallot Vinaigrette Dressing. Set aside.
Make the peaches: with a pastry brush, brush each side of the sliced peaches with maple syrup.
Place them in a large skillet over medium heat and heat until each side is golden, about 1–2 minutes. Alternatively, grill them on medium heat until grill marks appear on each side. Set aside.
Assemble your salad: Add the spring greens and barley to a large bowl. Pour the dressing over top and toss until they’re coated.
Divide the salad between four bowls. Top with the grilled peaches and sprinkle the pecans on top.
Serve
