For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal.

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

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Cook time: 

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Serves: 6 servings

Calories: 251

  • 2 cups water
  • 1 cup quick-cooking barley
  • ½ teaspoon salt
  • 2 (1.23-ounce) granola bars
  • ⅔ cup Georgia pecan halves
  • ½ cup plain low fat yogurt
  • ¼ cup maple syrup
  • 1½ cups chopped mixed fresh fruits – Recommend kiwi, strawberries and blueberries
  • Ground cinnamon
  • *Add ground cinnamon to yogurt topping to taste (optional)
  1. In medium-size pot, heat water to boiling.
  2. Add barley and salt, reduce heat to simmer, cover and cook 10 minutes.
  3. Remove from heat and let stand, uncovered, 5 minutes.
  4. Spread barley on baking sheet to cool completely.
  5. Meanwhile, cut granola bars into small crouton-like cubes; set aside.
  6. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside.
  7. Combine yogurt and maple syrup, mixing until blended; set aside.
  8. When barley has cooled, transfer to a large mixing bowl.
  9. Add the granola pieces, pecan halves, and fruit mixture, tossing gently.
  10. To serve, spoon salad onto individual plates.
  11. Serve with yogurt dressing and a shaker of ground cinnamon to sprinkle as desired.