Warm Roasted Barley, Kale, and Apple Salad

Ricotta salata and apple slices make this warm salad stand out. The roasted barley's nutty flavor complements the strong flavors of the other ingredients.

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups
  • Makes: 5 cups
  • Prep: 25 mins
  • Roast: 1 hr 11 mins 375°F

Warm Roasted Barley, Kale, and Apple Salad

Directions

  1. Preheat oven to 375 degrees F. In a 2- to 3-qt. casserole combine barley, 1 Tbsp. of the oil, and the salt. Roast, uncovered, 25 minutes or until well toasted, stirring occasionally.
  2. Meanwhile, in a small saucepan bring cider and the water to boiling. Pour over barley. Roast, covered, 40 minutes or just until barley is tender. Stir in kale, dates, and orange juice. Roast, uncovered, 6 minutes more or until kale begins to soften. Stir in vinegar and remaining 3 Tbsp. oil.
  3. Serve barley mixture topped with remaining ingredients.
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Nutrition Facts (Warm Roasted Barley, Kale, and Apple Salad)

  • Per serving:
  • 566 kcal ,
  • 22 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 11 mg chol. ,
  • 785 mg sodium ,
  • 85 g carb. ,
  • 16 g fiber ,
  • 25 g sugar ,
  • 14 g pro.

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