Barley Kale Salad
A hearty barley kale salad loaded with roasted butternut squash, crisp apples, toasted pecans, raisins, and fresh herbs, all tossed in a bright orange-shallot dressing. Holds up well for make-ahead meals.
Servings: 10 servings
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
Make-ahead: This salad keeps its texture well. Store the salad and dressing separately for the crispest results, or toss it all together and refrigerate for up to 3 days.
Cool the barley: Let the cooked barley cool completely before mixing so it doesn’t wilt the kale or soften the apples.
Roast the squash right: Spread the squash in a single layer and roast just until tender. Overcooked squash turns mushy fast.
Toast the pecans: A quick toast deepens the flavor. Watch closely since nuts can burn quickly.
Dressing tip: Start with half the dressing, toss, then add more to taste. It’s easier to add than to fix an overdressed salad.
Apple choice: Crisp apples (like Honeycrisp or Granny Smith) hold up best and keep the salad from tasting overly sweet.
Nutrition
Serving: 1 serving | Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 120mg | Fiber: 3g | Sugar: 14g
