6 cups vegetable stock

2 cups quick-cooking (10 minute) barley

1 red apple, unpeeled, cut into 1/2-inch cubes

1/2 cup raisins

1 cup pecan pieces

1/4 cup non-alcoholic apple cider

2 tablespoons apple cider vinegar

2 tablespoons walnut oil

2 tablespoons lemon juice

kosher salt, as desired

Method:

1.     In a 5-quart stockpot, add stock and bring to a boil. Reduce heat to a simmer, add barley, cover and cook while occasionally stirring until cooked, approximately 10 minutes.

2.     Strain and rinse barley with cold water to stop the cooking process and quickly chill.

3.     In a medium size bowl, toss the apples, raisins and pecans together and set to the side.

4.     In a mason jar, add apple cider, vinegar, walnut oil, lemon juice and a pinch of salt. Secure the lid and shake until combined. Adjust seasoning to taste with additional lemon juice or salt as desired.

5.     Transfer strained barley to the bowl with the apples and toss with a portion of vinaigrette. Salad is best served cold or room temperature. 

Kitchen Note: Feel free to add protein, like chicken thighs, and additional veggies as desired.