Print
A plate of kale salad with bell peppers, pistachios and barley.

Barley and Kale Moroccan Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 5 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Morrocan
  • Diet: Vegan

This healthy barley and kale salad with Moroccan-inspired flavours is packed with nutrition and flavour!


Scale

Ingredients

  • 1 cup pot or pearled barley, uncooked (about 3 cups cooked, for a gluten-free option, use brown rice or quinoa)
  • 5 cups de-stemmed and finely chopped kale
  • 1 cup parsley, finely chopped
  • 1 red pepper, diced
  • 1/2 cup raisins
  • 1/2 cup pistachio kernels

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
  • 2 tbsp maple syrup
  • water, as needed to adjust consistency
  • salt and pepper to taste

Instructions

  1. Cook the barley according to package 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. Add a little water, 1-2 tbsp at a time to adjust the consistency. It should be creamy but pourable. Pour over the kale mixture, stirring until the kale is well coated. Let sit for 10 minutes to allow the kale to soften a bit.
  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. Store in the fridge in a sealed container for up to 4 days.

Keywords: barley salad, kale barley salad