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overhead view of Summer barley salad with corn and blueberries in wooden bowl
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5 from 4 votes

Summer Barley Salad with Corn and Blueberries

Enjoy an easy summer barley salad with grilled corn, blueberries, goat cheese and almonds, all tossed in a simple white wine vinaigrette. This fresh, light, and satisfying salad is the perfect picnic food!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6 portions
Calories: 337kcal

Ingredients

Salad

  • 1 cup pearl barley uncooked
  • 4 ears corn on the cob
  • 1 cup blueberries
  • ½ cup sliced almonds
  • ¼ cup red onion sliced
  • 4 oz goat cheese crumbled (113 g; see note *)
  • ¼ cup parsley (chopped)

Vinaigrette

  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons honey
  • ½ teaspoon dijon mustard
  • salt and pepper

Instructions

  • Cook barley according to package directions. Allow to cool completely.
  • Cook the corn using your favorite method. I boil for 10 minutes on the stove, or cook it in the Instant Pot.
  • Allow to cool slightly, then cut the kernels from the corn.
  • Combine barley, cooked corn, blueberries, almonds, red onion, goat cheese, and parsley in a large bowl.
  • Shake together all vinaigrette ingredients in a jar, and toss the salad in the vinaigrette.

Video

Notes

* This salad has a strong goat cheese flavor. If you do not enjoy goat cheese, reduce the amount by half or swap for feta cheese.
 
** This salad is best served immediately. Leave the goat cheese off, and you may be able to squeeze 1-2 more days out of it.

Nutrition

Serving: 1/6 batch | Calories: 337kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 80mg | Potassium: 189mg | Fiber: 6g | Sugar: 9g | Vitamin A: 420IU | Vitamin C: 5.7mg | Calcium: 63mg | Iron: 1.9mg