Kale Barley Salad with Feta and a Honey-Lemon Vinaigrette

a hand pouring honey lemon vinaigrette onto a kale barley salad with feta and avocado

4.89 from 27 votes

Kale Barley Salad with Feta and a Honey-Lemon Vinaigrette

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!

Prep Time20

Cook Time50

Total Time1 10

Course: Dinner

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 400kcal

Author: Denise Bustard

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!

Video

Notes

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.

Storage

Store in an airtight container in the fridge for up to 4 days. Add avocado fresh right before serving.

Nutrition