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This barley kale salad is what you make when you want a salad that actually eats like a meal. Chewy pearl barley, roasted butternut squash, crisp apples, toasted pecans, and a pop of raisins build texture and flavor.
A bright orange-shallot dressing cuts through the sweetness, and fresh herbs finish it off with a clean, savory bite. It holds up well, so it’s perfect for make-ahead meals.
Here’s Why This Barley Kale Salad Recipe Works
Chewy barley = salad with backbone: Pearled barley adds a satisfying chew, so this eats like a meal.
Sweet, sharp, and balanced: Roasted squash and apples bring mellow sweetness; citrus and vinegar in the dressing keep it bright and clean.
Meal-prep friendly: It holds its texture for days, even after dressing so it is ideal for make-ahead lunches.
Texture that stays interesting: Kale doesn’t wilt into mush, the apples keep their bite, and the pecans stay crunchy.
If you love barley salads, my chicken and barley salad has the same satisfying chew and hearty texture.
Recipe Tips
Cool the barley first: Warm grains will soften the kale and turn the whole salad a little limp. Let the barley cool to room temp (or chill it) before tossing.
Don’t crowd the squash: Spread it out in a single layer so it roasts instead of steaming. Pull it as soon as it’s tender, overbaked squash goes soft fast.
Toast the pecans: Five minutes is enough to bring out the flavor. Keep an eye on them; they go from “toasty” to “burnt” in a hurry.
Cut the kale small: Bite-size pieces make the salad easier to eat and help the dressing coat everything evenly.
Blend the dressing until silky: A blender smooths out the shallot and garlic so the dressing tastes bright and balanced.
Kale Barley Salad
This barley kale salad is proof that “salad” doesn’t have to mean light or boring. It’s hearty from the barley, loaded with texture, and the orange-shallot dressing keeps everything bright.
Make it in advance and stash it in the fridge for the next couple of days, it holds up and still tastes like you meant to make it.
For more make ahead salads, my sweet potato kale salad has that same sturdy kale-and-roasted-veg vibe and my kale Caesar salad holds up well in the fridge.
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Barley Kale Salad
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Ingredients
- 1 cup pearled barley
- 2 pounds Butternut squash, peeled and cut into ½ inch cubes
- 1 cup pecans
- 3 to 4 cups kale, stems removed, roughly chopped
- 2 apples, cored and diced
- 1 cup raisins
- ½ cup fresh chopped parsley
- ¼ cup fresh 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 shallot, peeled
- 1 orange, zested
- ½ teaspoon salt
- ½ teaspoon ground black 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.
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