Spiced barley salad with pomegranate and feta is a delightful and flavorful dish that combines the nutty taste of barley with the sweet and tart burst of pomegranate seeds and the creamy saltiness of feta cheese.


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1/3 cup raisins
  • 3-3.5 cups cooked doma barley (cooled)
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/2 cup sliced almonds
  • 4 green onions (thinly sliced)
  • 4 oz. feta cheese (crumbled or cubed)
  • 1/2 cup pomegranate seeds


  • In a large bowl, whisk together the olive oil, maple syrup, apple cider vinegar, ground cinnamon, ground cumin, salt and pepper.
  • Add the raisins and the cooked barley to the bowl and toss to coat well. Add the parsley or cilantro, sliced almonds, 4 sliced green onions, cubed or crumbled feta cheese, and 1/2 cup pomegranate seeds. Toss gently. Season to taste with more salt and pepper if needed.
  • Serve drizzled with more extra-virgin olive oil and chopped parsley or cilantro if desired.