This is a double bone broth whammy! Use Butcher's Bone Broth to cook the barley (or any grain for that matter) to infuse it with extra nutrients and flavor. Our bone broth makes a reappearance to make the saucy dressing for this salad! This salad is addicting, don't say we didn't warn you!
- In a large saucepan, bring the barley, Butcher’s Bone Broth, and a pinch of salt to a boil over high heat. Reduce to a simmer and cover; cook for about 30-45 minutes until barley is tender and chewy. Drain broth (can reserve broth for cooking or sipping on alongside finished dish)
- While the barley cooks, heat the olive oil over medium-low in rimmed pan. Add tomato and spinach, saute until spinach is wilted. Stir in honey, soy sauce, balsamic vinegar, and basil including Butcher’s Chicken if using; cook for an additional 3 minutes until warmed through.
- Once the barley is done cooking, stir it into tomato and spinach mixture to combine. Servewarm or cold and topped with fresh basil. Let sit in fridge for a day to intensity flavors