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Heat Citrus Barley Salad – Sharon Palmer, The Plant Powered Dietitian

Make a satisfying, hearty salad, because of freshly cooked entire grains, citrus segments, purple onion slices, walnuts, and a lemony chipotle French dressing. This salad is the right antidote to a uninteresting grey day, because the citrus sparkles with zesty good style, the kale gives a deep inexperienced chunk, and the lemon chipotle dressing offers simply the suitable smoky kick. To not point out the diet energy that comes packed in each chunk of this plant-based salad, which is sort of a imply in a single. The freshly cooked barley gently warms the salad, making it a satisfying addition to your day. Make it gluten-free by swapping out one other grain. It’s also possible to serve this Heat Citrus Barley Salad chilled the following day, because the leftovers are nice.



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Heat Citrus Barley Salad

  • Writer:
    The Plant-Powered Dietitian

  • Whole Time:
    35 minutes

  • Yield:
    8 servings 1x

  • Food plan:


This Heat Citrus Barley Salad sparkles with the flavors of mandarins, grapefruit, entire grain barley, kale, purple onions, walnuts, and a lemony chipotle French dressing.

Cooked Barley:

  • 1 cup barley, raw
  • 3 ½ cups water


  • 3 medium mandarin oranges
  • 1 small grapefruit
  • ½ medium purple onion, sliced
  • 4 cups chopped contemporary kale, evenly packed
  • 1/3 cup chopped walnuts

Lemon Chipotle French dressing:


  1. Place barley in a small pot with water. Deliver to a boil, cowl, and prepare dinner till simply tender, but agency (about half-hour). Drain any remaining water.
  2. Whereas barley is cooking, put together the salad and French dressing.
  3. Peel mandarin oranges and slice into skinny horizontal circles.
  4. Peel grapefruit, and section, eradicating the membrane across the segments.
  5. Place sliced mandarin oranges and grapefruit segments in a big salad bowl.
  6. Add purple onion slices and chopped kale.
  7. Add heat cooked barley.
  8. Sprinkle with chopped walnuts.
  9. Whisk collectively lemon juice, mustard, olive oil, chipotle seasoning, and salt (non-compulsory) in a small dish.
  10. Pour over the salad and toss collectively gently.
  11. Serve instantly.
  12. Makes 8 servings.


Serve this heat or at room temperature. Chill leftovers in a coated container within the fridge, and reheat or serve chilly.

To make this recipe gluten-free, use a gluten-free grain as an alternative of barley, comparable to quinoa, brown rice or sorghum.

  • Prep Time: quarter-hour
  • Prepare dinner Time: half-hour
  • Class: Salad
  • Delicacies: American

Key phrases: vegan salad, greatest vegan salad, straightforward salad recipe, citrus salad

Prepare dinner the barley on this recipe quicky utilizing an Immediate Pot. Get my affiliate code to order your individual right here.

For different plant-based salads, try a few of my favorites recipes:

Spicy Sorghum Avocado Salad
Tofu Kale Energy Bowl with Tahini Dressing
Quinoa Waldorf Salad with Walnut French dressing
Vegan Kale Cesar Salad

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