Ancient Grain Barley Kale Salad

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Ancient Grain Barley Kale Salad Recipe

Number of servings:4 | Total Time:25 minutes

Ancient Grain Barley Kale Salad

Ancient Grain Barley Kale Salad Ingredients

• 2 cups water
• ½ cup uncooked pearl barley
• 2 cups shredded kale
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 avocado, diced
• ½ cup chopped green beans
• ¼ cup chopped red onion
• ¼ cup pumpkin seeds
• ¼ cup crumbled feta cheese

Honey Mustard Dressing

• ¼ cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon honey
• 1 teaspoon white vinegar
• Freshly ground black pepper
• ½ teaspoon kosher salt

Ancient Grain Barley Kale Salad Preparation

1. In a small bowl, whisk all the ingredients together. Taste for seasoning. Add more honey, 1 tablespoon at a time, to your desired sweetness. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
2. In a medium saucepot, combine the water and barley and bring to a boil. Then, reduce the heat to simmer, cover, and cook until the barley is tender, about 20 minutes. Drain any excess water.
3. In a large bowl, toss the barley, kale, chickpeas, avocado, green beans, onion, pumpkin seeds, and feta with 2 tablespoons of Honey Mustard Dressing.