Print

Barley and Kale Moroccan Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4-6 1x
  • Category: Entree, Salad
  • Cuisine: Vegan

Ingredients

  • 1 cup barley, uncooked
  • 5 cups kale, de-stemmed and cut into small pieces
  • 1 cup parsley, finely chopped
  • 1 red pepper, diced
  • 1/2 cup raisins
  • 1/2 cup raw pistachio kernels, unsalted
  • For the Dressing:
  • 4 cloves garlic
  • 3 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 3 tbsp olive oil
  • 1 tsp maple syrup
  • 1 tbsp water
  • salt and pepper to taste

Instructions

  1. Cook the barley according to instructions.
  2. Add the kale, parsley and red pepper to a large bowl and mix well.
  3. Add the dressing ingredients to a blender or food processor, or use an immersion blender and mix until smooth. Pour over the kale mixture, stirring until the kale is well coated.
  4. Once the barley is cooked, drain any excess water and add to the rest of the ingredients.
  5. Fold in the raisins and pistachios.
  6. Enjoy!