Looking for a cozy way to pack in whole grains and greens? This warm barley salad is your new go-to barley recipe for nourishing comfort in a bowl. Nutty, tender barley mingles with massaged kale, sweet apples, tart cranberries and toasty pecans for a medley of textures that feels like fall and freshness all at once. The tangy-sweet dressing — featuring apple cider vinegar and a hint of maple — ties everything together in the most satisfying way. It’s hearty enough to serve as a main but also shines as a colorful side. Plus, this plant-based beauty delivers fiber, vitamins and good fats that’ll leave you feeling full and fueled. It’s a simple recipe with down-to-earth ingredients that proves wholesome eating can be every bit as comforting as it is delicious.
Warm Barley, Kale & Apple Salad
Ingredients
- 1 cup pearl barley rinsed
- 3 cups vegetable broth
- 2 cups kale stemmed and chopped
- 1 crisp apple diced
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 2 Tbsp. olive oil divided
- 1 Tbsp. Bragg Apple Cider Vinegar Blend Organic Cranberry Apple
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup or honey
- Salt to taste
- Black pepper to taste
Instructions
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In medium pot, bring broth to boil. Add barley, reduce to simmer, cover and cook for 25-30 minutes, until tender. Drain any excess liquid.
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While barley cooks, preheat oven to 350 degrees F. Spread pecans on baking sheet and roast 7-8 minutes, until fragrant. Let cool slightly, then roughly chop.
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Place chopped kale in large bowl. Drizzle with 1 tsp. olive oil and pinch of salt, then massage with hands for 1-2 minutes, until leaves darken and soften.
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In small bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt and pepper.
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Add warm barley to bowl with kale. Toss to combine. Mix in diced apple, dried cranberries and roasted pecans. Drizzle on dressing and toss gently until evenly coated.
Recipe Notes
Get the ingredients you’ll need (and more!) from Vitacost.
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