For 4 Person(s)
Toss prepared pulses, barley, arugula, pepper, cranberries and onion together in a large bowl.
Whisk all vinaigrette ingredients in a small bowl until fully combined.
Toss the prepared vinaigrette with the salad. Season with salt and ground black pepper to taste.
Garnish with toasted sunflower seeds and enjoy!
Prep time: 15 minutes
Chef’s notes: this salad is great with multiple pulses, but if you only have one kind simply substitute and the recipe will still work well. The pulses and barley absorb much of the vinaigrette. Taste and season the salad accordingly with cider vinegar and salt & pepper before serving.
Serving size 1 cup (250 ml)
Calories 261 kcal
Protein 7 g
Total Fat 10 g
Saturated Fat 1 g
Carbohydrates 35 g
Sugars 11 g
Dietary Fibre 8 g
Sodium 274 mg
Makes: 8 portions (as a side dish)