KALE BARLEY SALAD
with Feta and a Honey Lemon Vinaigrette
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Easy to prep and with modifications can keep well for up to 4 days - making it perfect for jar salads to take on the go.
Why we love this recipe
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"Made this for dinner tonight and it came together so fast, was delicious, nutritious and the husband loved it."
RANDI
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• pearl barley • kale • feta • chickpeas • avocado • sunflower seeds • red onion • olive oil • white wine vinegar • fresh lemon juice • lemon zest • honey
What You Need:
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Cook Barley
Cook pearl barley according to package directions. Set aside to cool.
1
Prepare Kale
Wash and chop kale. Give it a massage for 1-2 minutes to remove some of the bitterness.
2
Combine Dressing
Whisk together the vinaigrette ingredients.
3
Toss Together Salad
Once the barley is cooked and cooled, toss with the kale, vinaigrette, and remaining ingredients. Enjoy!
4
Meal Prep Jar Salads
Divide ingredients between 4 mason jars. Store in fridge for up to 4 days.
5
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