Agave Barley Berry Salad with Spinach, Chickpeas, and Cranberries


Greens and grains provide the foundation for this beautiful salad.  Include recipe copies when you take this salad to potluck gatherings as everyone will want it.  


1/4 cup agave nectar, amber or light

1 Tbs. freshly minced ginger (fyi – if you don’t have fresh ginger root to grate, I often use Gourmet Gardens products and love their minced ginger in a tube.  This is found in the produce department of most larger supermarkets.)

zest of 1 lime

2 Tbs. fresh lime juice

1 Tbs. white wine vinegar

2 Tbs. good olive oil


1 cup barley berries, cooked in 3 cups water or broth till tender, approx. 1 hour (or substitute your favorite grain, I liked using wheat berries as well)

10 oz. bag fresh baby spinach

1/3 cup thinly sliced red onion

14 oz. can chickpeas, drained well, patted dry, then browned off a bit in a hot skillet, seasoned with salt and pepper a bit

1/4 cup dried cranberries

1/4 cup golden raisins

1 Granny Smith apple, skin on, chopped

1/4 crumbled feta cheese

Shake dressing ingredients in a jar until emulsified.  Toss salad ingredients together in a large, flat serving bowl.  Drizzle salad with prepared dressing, using as much or as little as you’d like; toss well.  Beautiful!  Serve at once.

Now You’re Cookin’,

Chef Alli


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