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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°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.

  • 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.

  • Serve barley mixture topped with remaining ingredients.

Nutrition Facts

566 calories; 22 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 13 g monounsaturated fat; 11 mg cholesterol; 785 mg sodium. 993 mg potassium; 85 g carbohydrates; 16 g fiber; 25 g sugar; 14 g protein; 0 g trans fatty acid; 10160 IU vitamin a; 126 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 170 mcg folate; 0 mcg vitamin b12; 250 mg calcium; 4 mg iron;