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Pearl Barley Breakfast Fruit Salad

Breakfast Fruit Salad with Pearl Barley & OJ Vinaigrette

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 55
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Breakfast fruit salad is light, nutritious & sweet. Combine tender & chewy Instant Pot pearl barley with cut fruit & a quick OJ vinaigrette. Kid-approved!



Pearl Barley

  • 1 cup pearl barley, rinsed
  • 2 1/4 cup water
  • pinch salt

Fruit Salad

  • 1 orange, peeled & sliced
  • 2 cups strawberries
  • 2 cups blueberries
  • 2 cups grapes
  • 1/4 cup shelled pistachios

OJ Vinaigrette

  • 1/3 cup 100% orange juice
  • 1 Tbsp olive oil
  • 1/2 Tbsp apple cider vinegar


Pearl Barley

  1. Rinse pearl barley under running water.
  2. Add to Instant Pot with water and salt.
  3. Set to “Manual” or “Pressure Cook” for 25 minutes (high altitude: 30 minutes).
  4. The Instant Pot will take a few minutes to come to pressure, then begin counting down the time. 
  5. When the 25 minutes is done, let it natural release pressure for 15 minutes.
  6. Pour contents through a strainer over the sink, to drain the excess water.

OJ Vinaigrette

  1. In a small cup or jar, whisk together OJ, apple cider vinegar and olive oil.

Assemble Fruit Salad

  1. Fill a large serving bowl with the cut fruit.
  2. Use a serving spoon to make a hole in the center.
  3. Scoop cooked pearl barley into the center (hot or cold).
  4. Pour OJ vinaigrette over fruit & barley.


  • To cook pearl barley on the stovetop: Bring 3 cups water or broth to boil. Add 1 cup Pearl Barley, reduce heat and simmer for 50 to 60 minutes. 
  • This recipe is suitable for vegans & vegetarians.
  • Storing leftovers: Store in an air-tight container in the refrigerator for up to 4 days. The acidic vinaigrette keeps fruit fresh. Delicious served hot or cold!
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American

Keywords: pearl barley, fruit salad