Apricot Grain Salad

This refreshing apricot salad is made with pearl barley, cucumbers, almonds with a creamy apricot dressing. It’s a gorgeous summer side dish served alongside any protein!

The best salads, in my opinion, are those that are bursting with a mix of sweet, savoury, and colourful textures. Salads are one of the easiest ways to ‘eat the rainbow,’ and there are so many ways to switch them up depending on the season. 

This savoury apricot salad is one of my current summer favourites. It features hearty whole grains, lentils, roasted almonds, cucumbers, and a creamy apricot vinegar dressing. Serve it with your favourite protein like salmon for the easiest summer meal.

Ingredients you’ll need

Despite the long list, you only need 12 wholesome ingredients for this apricot salad recipe.

• Apricots: You’ll want 5-6 fresh ripe apricots, cut into wedges.
• Barley: I used pearl barley here, but any grain would work well. Use a bag of pre-cooked grains to save time!
• Red onion: Thinly sliced red onion adds a little bite which pairs beautifully with the flavours.
• Feta cheese: Go for firm, crumbly feta for a creamy, salty touch.
• Lentils: 1 can of brown lentils adds plant-based protein to make this salad filling.
• Arugula (rocket): Offers a spicy, nutritious, green base.
• Almonds: These add a lovely crunch, vitamin E, and a source of healthy fats.
• Cucumber: You can use any variety, but I prefer Lebanese (Persian) or English because they’re seedless.
• Apricot jam: To sweeten the salad dressing and enhance the apricot flavour.
• White wine vinegar: Adds a lovely subtle sweet acidity to this recipe and absorbs into the barley.
• Almond butter: It has a roasted nutty flavour and an incredibly creamy texture, which makes it the perfect addition to the apricot dressing!
• Dijon mustard: Brings essential balance and depth of flavour to the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How to cut an apricot

1. Wash and dry the apricot.
2. Cut it vertically along the natural indentation until you reach the pit, then twist to separate the halves.
3. Remove the pit and slice the apricot as desired.

How to make apricot salad

Cook your grain: Cook the barley or couscous according to package instructions or use pre-cooked rice for convenience.

Make the apricot dressing: In a bowl or jar, whisk the nut butter, vinegar, mustard, apricot jam, salt, and pepper until creamy.

Prepare the produce: Thinly slice the onion, chop the cucumber, and slice the apricots into segments. Crumble the feta, rinse the grains, and lentils.

Combine the salad: Add everything to a large salad bowl along with half of the apricots. Pour over the dressing and toss well to combine.

Serve: Arrange the salad in a serving bowl and top with the remaining apricots. Enjoy!

Ingredient substitutions

• Feta cheese: You can replace the feta with grilled halloumi, which is also a salty cheese. Use dairy-free feta to make it vegan.
• Nuts: Substitute the almonds with toasted walnuts, pine nuts, or pumpkin seeds to make it nut-free, depending on your preference.
• Rocket (arugula): Feel free to swap with a bag of mixed leafy greens, baby kale, or baby spinach.
• Different grains: You can add about 2 cups of cooked quinoa, pearled couscous or farro.

Storage

Store leftover apricot salad in an airtight container in the refrigerator for up to 2 days.

Recipe FAQ

More savoury fruity salads

Strawberry Goat Cheese Salad

Walnut Pomegranate Salad

Cucumber Peach Salad

Mango Salmon Salad

If you try this apricot salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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