Cauliflower and cranberry salad recipe

Name: Cauliflower and cranberry salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) pearl barley; 0.5 cauliflower, cut into small florets; 1 pomegranate, seeds removed and reserved; 75 g (2.6oz) dried cranberries; 60 g (2.1oz) chopped walnuts, toasted; 75 g (2.6oz) chopped pistachio nut kernels; 2 handfuls flat-leaf parsley, leaves chopped; 4 mint sprigs, leaves chopped; 3 tbsp olive oil; 3 tbsp white balsamic or white wine vinegar; 2 tbsp pomegranate molasses

Servings: persons

200 g (7.1oz) pearl barley
0.5 cauliflower, cut into small florets
1 pomegranate, seeds removed and reserved
75 g (2.6oz) dried cranberries
60 g (2.1oz) chopped walnuts, toasted
75 g (2.6oz) chopped pistachio nut kernels
2 handfuls flat-leaf parsley, leaves chopped
4 mint sprigs, leaves chopped
3 tbsp olive oil
3 tbsp white balsamic or white wine vinegar
2 tbsp pomegranate molasses

1
Put the pearl barley in a large saucepan of cold water.
2
Bring to the boil over high heat.
3
Reduce the heat to medium and cook for 40 minutes, or until tender.
4
Drain, refresh in cold water and drain again.
5
Bring a medium saucepan of water to the boil with a pinch of salt.
6
Blanch the cauliflower for 1 minute.
7
Drain, refresh in cold water and drain again.
8
Put the pearl barley, cauliflower, pomegranate seeds, cranberries, walnuts, pistachios, parsley and mint in a large bowl.
9
Toss to combine.
10
Put the olive oil, vinegar and pomegranate molasses in a small bowl.
11
Whisk to combine, season to taste and pour over the cauliflower salad.
12
Mix together gently and serve.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g (7.1oz) pearl barley, 0.5 cauliflower, cut into small florets, 1 pomegranate, seeds removed and reserved, 75 g (2.6oz) dried cranberries, and more.

Yes, Cauliflower and cranberry salad recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!