Barley Kale Salad

Kale and squash salad mixed with apples and barley.

This kale and squash salad is a delicious combination of flavors and textures. This salad does not wilt when prepared ahead of time, making it ideal for serving at a gathering.

5 from 9 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 164kcal

Author: Dahn Boquist

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

If you make the salad in advance, only pour a small amount of dressing on the salad --- just enough to coat the veggies. Since the barley will soak up all the dressing within 12 hours, I like to reserve most of the dressing for serving time.

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