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Apricot salad in a serving bowl with fresh apricots at the top for decoration.

Apricot Grain Salad

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  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Side dish
  • Method: Stovetop + by hand
  • Cuisine: American


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!


  • 2 cups cooked pearl barley*
  • 1 small red onion, thinly sliced
  • 4 cups rocket (arugula)
  • 1 1/2 cups cooked black lentils or 400g (14 oz) can brown lentils
  • 1/4 cup roasted almonds, chopped
  • 1/2 cup crumbled feta cheese
  • 1 Lebanese cucumber, diced
  • 6 fresh apricots, sliced


  • 2 tablespoons almond butter or tahini
  • 3 tablespoons fruit sweetened apricot jam
  • 1/3 cup white wine vinegar
  • 2 teaspoons dijon mustard
  • Salt and pepper


  1. Cook the barley and lentils according to package instructions. Rinse under cold water and drain.
  2. In a bowl or jar, whisk the nut butter, vinegar, mustard, apricot jam, salt, and pepper until creamy.
  3. Thinly slice the onion, chop the cucumber, and slice the apricots into segments. 
  4. Add everything to a large salad bowl along with half of the apricots. Pour over the dressing and toss well to combine.
  5. Arrange the salad in a serving bowl and top with the remaining apricots. Enjoy!


  • Instead of barley use couscous or pre-cooked rice/ quinoa for convenience.*
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.


  • Serving Size: 1/6 of recipe
  • Calories: 399
  • Sugar: 6.5g
  • Fat: 22.3g
  • Saturated Fat: 1.7g
  • Carbohydrates: 38.8g
  • Fiber: 6.9g
  • Protein: 14.7g