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Snack recipe · from the recipe book

Lemony Farro-Style Barley, Kale and Parmesan Chopped Salad

Chewy pearl barley and finely chopped kale tossed with crisp apple, toasted walnuts, white beans and nutty Parmesan in a bright lemon olive oil dressing.

Lemony Farro-Style Barley, Kale and Parmesan Chopped Salad

Ingredients

  • ½ cup100 gPearl barley, dryrinsed
  • 3¼ cups750 gWater
  • ¼ tsp2 gSalt
  • 5¾ cups chopped120 gKalestems removed, finely chopped
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 1 cup180 gWhite beans, canned, drained and rinsedpatted dry
  • 1¼ cups chopped150 gApplediced
  • 2 stalks80 gCelerydiced
  • ¼ cup chopped30 gWalnutschopped
  • ⅓ cup grated40 gGrated Parmesan
  • 1 lemon, juiced50 gLemon juice
  • 2 tbsp30 gOlive oil
  • 1 clove3 gGarlicfinely grated
  • ½ tsp1 gBlack pepper

Steps

  1. Bring the water to a boil in a pot, add the barley, and simmer uncovered for 25 to 30 minutes until tender but chewy; drain, spread on a plate and let cool for about 15 minutes.
  2. While the barley cooks, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then set aside to cool.
  3. Make the dressing: whisk the lemon juice, olive oil, garlic, salt and black pepper in a large bowl.
  4. Add the kale to the dressing and rub it with your fingers for 1 minute until it softens and darkens.
  5. Add the cooled barley, romaine, white beans, apple and celery to the bowl and toss well.
  6. Sprinkle in half of the parmesan and toss again, then divide among 4 bowls and top with the toasted walnuts and the remaining half of the parmesan.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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