Autumn Grain & Green Salad - Untested

for 6 servings

3/4 cup cooked pearl barley (cooled)

4 cups mixed greens (baby spinach, frisée, or arugula)

1 small red cabbage leaf, thinly sliced

1 medium carrot, grated

1 small apple, finely diced

2–3 Tbsp toasted pumpkin seeds or sunflower seeds

2–3 Tbsp olive oil

1–2 Tbsp apple cider vinegar (or red wine vinegar)

1 tsp Dijon mustard

Salt & freshly ground black pepper to taste

1. In a small bowl, whisk olive oil, vinegar, mustard, salt, and pepper to make a simple vinaigrette.
2. In a large salad bowl, toss the cooled farro/barley with the greens, cabbage, carrot, and apple.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Sprinkle seeds on top just before serving for crunch.
5. Pairs will with Slowly Cooked Cabbage Salad