This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This barley kale salad combines roasted butternut squash, pecans, and apples with a zesty orange shallot dressing. It’s a fresh, hearty dish perfect for a side or make-ahead meal.
The simple orange shallot dressing adds a hint of sweetness that ties all the flavors together! Enjoy this salad as a main dish, or pair it with your favorite proteins to make an amazing dinner.
Grain salads are so versatile, and this Fall barley salad is no exception. It is a well-rounded, comforting one-pot meal and a perfect way to blend all the season’s flavors.
Barley has a nutty flavor and chewy texture when cooked al dente, and it interchanges well with pasta or rice for a unique variation on a rice salad or pasta salad.
If you like this vegetarian barley salad, you may like our chicken and barley salad or our other barley recipes. And if you love kale, try our sweet potato kale salad or our kale Caesar.
Here is Why This Recipe Works
- The barley gives it a delightful texture and adds some flavorful whole grains to the mix.
- Perfect make-ahead salad because it is even better the next day after the flavors mingle.
- Doubles as a hearty main dish or a side salad.
- It makes a large batch so you can enjoy it for several days without having to spend any extra time in the kitchen.
The Ingredients for Kale and Barley Salad
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Barley
- Butternut squash
- Pecans
- Kale
- Apples
- Raisins
- Parsley
- Chives
We made a homemade dressing for this salad, but you can use your favorite store-bought vinaigrette.
How to Make It
Here is a brief overview of this delicious kale and barley salad recipe. Scroll down to the printable recipe card for all the details.
- Cook the barley.
- Roast the butternut squash and toast the pecans
- Wash the kale and tear it or slice it with a knife.
- Combine all the salad ingredients in a large bowl.
- Make the dressing and toss with the salad.
Tips for Success
- Save time and purchase pre-sliced squash. Many grocery stores sell butternut squash that is already peeled and cubed.
- The stem of the kale is tough and fibrous. Strip the leaves off the stem and toss the stem out.
- Cut the apple and butternut squash into bite-sized pieces.
- After you toast the pecans and cook the barley and squash, let them cool before adding them to the salad.
- Don’t add all of the dressing at once. After several hours, the barley will have absorbed some of the dressing, and you may wish to add more later on.
Some Other Recipes We Are Sure You Will Love:
Our Kamut grain bowl is a one-dish meal. It has roasted chicken along with a variety of vegetables, nuts, raisins, pickled onions, and curry sauce to create this colorful grain bowl.
This Shrimp Louie salad is jam-packed with plenty of toppings and incredible flavors. It’s a hearty and filling dinner.
Our Quinoa Breakfast Bowl is a hearty ‘Get Your Day Going’ breakfast that includes hot quinoa, crisp bacon, fresh vegetables, and a poached egg.
Pin this now to find it later!
Pin It
Barley Kale Salad
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 cup 200 g pearled barley
- 2 pounds 900 g butternut squash peeled and cut into ½ inch cubes
- 1 cup 100 g pecans
- 4 kale leaves, stems removed, leaves roughly chopped
- 2 apples, cored and diced
- 1 cup 165 g raisins
- ½ cup 30 g chopped parsley
- ¼ cup 12 g chopped chives
For Orange Shallot Dressing:
- ⅓ cup olive oil
- ⅓ cup orange juice
- ¼ cup apple cider vinegar
- ¼ cup honey
- 2 garlic cloves
- ½ small shallot, peeled
- zest from one organic orange
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Place the barley in a large pot with a pinch of salt and cover with 3 cups of water. Bring to a boil then reduce to a simmer. Cook for 25 minutes until cooked through but still has a slight chew to it. Drain any remaining water and set barley aside to cool.
- Meanwhile, Place the butternut squash cubes on a baking sheet. Bake at 350°F for 15 to 20 minutes or until tender.
- Place the pecans on a baking sheet and bake in a 350° oven for 5 minutes to toast. Roughly chop the pecans
- When the barley, squash, and pecans are cooled, place them in a large bowl and add the kale, diced apples, raisins, parsley, and chives.
- For the dressing, place all the ingredients in a blender and blend on high until smooth.
- Pour half the dressing over the salad, taste, and add more dressing if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
