RECIPE: Barley, cranberries and cashews make up this perfect side dish

Barley, cranberries and any variety of nuts combined make a delicious salad that you can enjoy on the side. If you’re feeling adventurous, add a sautéed chicken or a piece of salmon on top.
  • Amy Stopnicki, award-winning food writer, is York Region's food columnist.

A great side dish for any meal, this Barley Nut Salad can be served warm, at room temperature, or straight from the fridge.

It’s packed with nutritious and delicious ingredients, brought together with the delicate texture and flavor of barley.

I like to add different ingredients as I go. I find this combination of cranberry, spinach and nuts hearty and delicious. If you want to make it a main course, sauté chicken or serve with a piece of roasted salmon on top.

As always, have fun with the salad components. I originally found this combination by looking in my refrigerator and finding some spinach that needed to be used.

I always love nuts, so I added my cashews, and adding a hint of sweetness with the cranberries goes a long way.



2 cups cooked barley

1/2 cup dried cranberries

3 to 4 cups canned lentils (rinsed and drained)

1/2 cup roasted cashews

1 cup fresh spinach, chopped

2 tablespoons olive oil

2 to 3 tablespoons of sugar

Salt and pepper to taste

(If you are serving it in a cold salad, you can add 2 tablespoons of your favorite vinegar)


1. Mix all the ingredients together in a bowl.

2. Serve warm or cold.

3. Enjoy.

York Region resident Amy Stopnicki is an award-winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram at @amystopnicki_ or email her at [email protected]


Comments are closed.