Kale Barley Sweet Potato Salad
This Kale Barley Sweet Potato Salad got the highest rating from my in-house food critic. I believe the words he used were “Your best kale salad so far”. I have some awesome kale salad recipes up my sleeve so this is a pretty decent endorsement. I really think that barley doesn’t get nearly the attention it deserves. I personally think it should be the new quionoa. Barley has a nice chewiness and nutty flavor and its high in fiber and protein. You can serve this salad with some fish or chicken or just eat it by itself as a whole meal. It’s hearty and holds up well to the dressing. I suggest you dress the salad about an hour before you are ready to serve it to let the flavors meld. It’s really important to massage the kale leaves with oil to soften the leaves and remove some of the bitterness. Let me know your thoughts in the comments section below.
The ingredients
Chopped and massaged kale
Combine dressing ingredients in a blender
Dress the salad
Eat!
- 10 oz of kale, ribs removed and cut into small pieces ( See picture above)
- 2 medium sweet potatoes peeled and cubed
- 1 cup of barley cooked according to instructions on package
- Juice of two lemons
- 3 cloves of garlic
- ¼ cup olive oil
- Salt and pepper to taste
- Massage kale with olive oil and set aside
- Toss cubed sweet potatoes with olive oil and salt
- Sprinkle with some black pepper and bake at 400 for 30 minutes until soft
- Cook barley according to instructions on package
- Combine olive oil, lemon juice and garlic in a blender and process until smooth
- Toss the kale, sweet potatoes and garlic with the dressing and serve
Sounds fabulous and I’ll try it but being gluten free I will use quinoa, barley has gluten in it as far as I know. I know it’s healthy but quinoa has a lot of protein.
I’d have that as a main side dish with my 4 -z of fish on Shavuot.
Thanks! You are correct. I will update my post. Appreciate you pointing it out