Barley Kale Salad
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.
Servings: 10
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.
Nutrition
Serving: 1 | Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 120mg | Fiber: 3g | Sugar: 14g
