Salad:

⅓ cup walnuts
1 cup uncooked barley
1 cup cooked chickpeas
2 green Anjou pears, divided
⅓ cup chopped sun-dried tomatoes
¾ cup crumbled feta
¼ cup chopped fresh parsley
1 handful baby arugula

Dressing:

3 Tbsp red onion, diced
¼ cup apple cider vinegar
⅓ cup olive oil
2 tsp maple syrup
1 tsp Dijon mustard
1 tsp dried oregano
½ tsp sea salt
¼ tsp pepper

Cook barley according to package instructions. Drain. Toast walnuts in a small skillet. Let cool.

Add minced onion in a small bowl with the vinegar and let marinate while you prep the salad.

Chop 1-½ pears and save remaining half for fanning and decorating the salad.

Add cooked barley, chickpeas, pear, sun-dried tomatoes, arugula, parsley and feta to a large bowl. Mix the remaining dressing ingredients with the vinegar and red onion, and whisk until combined.

Pour dressing over salad mixture and toss to coat. Taste and season with additional salt and pepper, if needed.

Recipe by Brittany Mullins (@eatingbirdfood), courtesy of USA Pears.

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