Fruited Barley Salad with Georgia Pecans, Granola Croutons & Maple Yogurt Dressing

  • Yields 6 Servings


    • 2 cups water
    • 1 cup quick-cooking barley
    • 1/2 teaspoon salt
    • 2 (1.23-oz.) granola bars
    • 2/3 cup Georgia pecan halves
    • 1/2 cup plain low fat yogurt
    • 1/4 cup maple syrup
    • 1-1/2 cups chopped mixed fresh fruits - Recommend kiwi, strawberries and blueberries
    • Ground cinnamon
    • *Add ground cinnamon to yogurt topping to taste (optional)


In medium-size pot, heat water to boiling. Add barley and salt, reduce heat to simmer, cover and cook 10 minutes. Remove from heat and let stand, uncovered, 5 minutes. Spread barley on baking sheet to cool completely.

Meanwhile, cut granola bars into small crouton-like cubes; set aside. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside. Combine yogurt and maple syrup, mixing until blended; set aside.

When barley has cooled, transfer to a large mixing bowl. Add the granola pieces, pecan halves, and fruit mixture, tossing gently. To serve, spoon salad onto individual plates. Serve with yogurt dressing and a shaker of ground cinnamon to sprinkle as desired.

Nutrition information per serving (using 1/2 cup each strawberries, kiwi, and blueberries) – calories: 251; protein: 4g; carbs: 37g; saturated fat: 1g; monounsaturated: 5g; polyunsaturated fat: 3g; cholesterol: 1 mg; fiber: 5g; sodium: 224 mg