This kale barley salad is full of whole grain, nutrient-rich ingredients that will nourish your body and fill you up! Easy to prepare, vegetarian, and meal prep-friendly!
We love kale salad loaded up with delicious toppings...from kale caesar salad with garlic chickpeas, to loaded Mexican kale salad, and this kale barley salad!
Loaded up with chickpeas, feta cheese, and avocado, there is so much flavor, and plenty of protein to fill you up in this kale barley salad. This is a meal prep recipe that we've come back to time and time again, as it is so easy, healthy, and delicious.
Not only does this salad make for a light and fresh dinner, but with a few tricks, you can make it into a mason jar salad for lunch prep!
Reasons You'll Love This Recipe
- it’s a nutrient-rich, crunchy kale salad with a tangy honey lemon vinaigrette
- it’s a meatless meal, but still has a good helping of protein
- 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
Recipe Video
Watch the video below to see exactly how I prepped this kale barley salad. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Ingredient Notes
- Barley - Because of its nutritional benefits, this ancient grain is classified as a superfood! It is high in fibre, and is a good source of potassium, calcium, protein, folate, and B-vitamins. It is important to know that barley is not gluten free. If you need a gluten free substitute, consider whole grain brown or long grain wild rice.
- Healthy fats and protein- Avocado is a good source of healthy, Omega 3 fatty acids, while chickpeas and feta cheese both bring protein to this lemony kale salad..
- Kale - Another superfood, kale is crunchy and delicious. It’s a dark, leafy green, packed with antioxidants. It also contains fibre, iron, calcium, and vitamin K. (speaking of crunchy and delicious, you should make some baked kale chips to go with your salad. They make a delicious snack too!)
- Crunchy components - Sunflower seeds are salty, crunchy, and full of fibre. Red onion has crunch factor, as well as anti-inflammatory properties and antioxidants.
- Citrus vinaigrette dressing - The salad is tossed in a tangy honey and lemon vinaigrette. If making this salad vegan, feel free to sub maple syrup for honey in this dressing!
Step by Step Directions
Cook Barley
Cook pearl barley according to package directions. Set aside to cool.
Prepare Kale
Wash and chop kale. Give it a massage for 1-2 minutes to remove some of the bitterness.
Combine Dressing
Whisk together the vinaigrette ingredients.
Toss Together Salad
Once the barley is cooked and cooled, toss with the kale, vinaigrette, and remaining ingredients. Enjoy!
To Meal Prep Jar Salads
- Divide the vinaigrette between four pint-sized jars.
- Add in the following order: chickpeas, barley, feta, onions, sunflower seeds, kale.
- Omit avocado or add fresh.
- Store in the fridge for up to 4 days. To serve, shake everything out into a bowl and toss with vinaigrette.
FAQ
It is simple to turn this vegetarian salad into one that is completely plant-based. There are just two ingredients that will either need to be left out or substituted; the feta cheese, and the honey.
Fortunately, there are a number of dairy-free cheeses available. A good amount of them are soy-based, and you can even make your own vegan feta cheese. If you want to avoid soy and simply want to replicate the salty flavour of feta, consider adding kalamata olives to this barley salad.
Sure! You could swap barley for whole grain brown rice, farro, or even quinoa!
Tips for the perfect salad
- massage the kale - kale can have a tough texture and bitter flavor, but giving it a quick 2-3 minute massage can really help eliminate these two issues
- avocado - if you do make this into a jar salad, add the avocado fresh to prevent it from browning
- leftovers - do not keep very well once tossed in the vinaigrette. Plan to serve this fresh!
Storage + Meal Prep
- Store - in the fridge in an airtight container for up to 4 days.
- Meal prep - you can meal prep this salad in a few different ways cook barley, wash + shred kale and prep the vinaigrette up to 4 days ahead to make assembly super quick; OR layer in jar salads to keep kale + vinaigrette separate.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Kale Barley Salad with Feta and a Honey-Lemon Vinaigrette
Ingredients
Salad
- ½ cup pearl barley uncooked; just over 1 cup cooked
- 4 cups kale loosely packed;, stems removed, and cut into small ribbons
- ⅓ cup feta crumbled
- 15 oz chickpeas drained & rinsed
- 1 avocado cubed
- 2-3 tablespoons sunflower seeds
- 2 tablespoons red onion finely diced
Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- 2 teaspoons honey
Instructions
- Cook Barley - Cook pearl barley according to package directions. Set aside to cool.
- Prepare Kale - Wash and chop kale. Give it a massage for 1-2 minutes to remove some of the bitterness.
- Combine Dressing - Whisk together the vinaigrette ingredients.
- Toss Together Salad- Once barley is cool, toss with the kale, vinaigrette and remaining ingredients. Enjoy!
Tips:
- Divide the vinaigrette between four pint-sized jars.
- Add in the following order: chickpeas, barley, feta, onions, sunflower seeds, kale. Omit avocado or add fresh.
- Store in the fridge for up to 4 days. To serve, shake everything out into a bowl and toss with vinaigrette.
Video
Nutrition Information
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