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Autumn Barley, Lentil and Apple Salad

Donna Castellano MS, RDN


  • 2 cups cooked green lentils
  • 1 cup cooked barley
  • 1 cup chopped apples any variety of sweet/tart cubed with skin on
  • 1 red onion diced
  • 1 celery stalk chopped
  • handful fresh parsley roughly chopped
  • cup of *Favorite Salad Fall Dressing See link above. Note: I used honey instead of maple syrup in this recipe but either is fine to use.


  • Combine all solid ingredients in a medium bowl.
  • Add the dressing and toss.
  • Season to taste with sea salt, pepper, and a drizzle of extra honey if desired.
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