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Barley Kale Salad with Toasted Coconut - Print
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This barley kale salad with toasted coconut might sound plain, but did I mention that it has dried cherries and a punchy sesame soy vinaigrette? #barley #kalesalad #coconut #salad

Barley Kale Salad with Toasted Coconut

This barley kale salad with toasted coconut is the grains + raw greens + cooked greens salad of your dreams.
Course Lunch, Salad
Cuisine American, Fusion
Keyword arugula, barley, dairy-free, egg-free, kale, lunch, nut-free, salad, vegan, vegetarian, vinaigrette
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 483 kcal


  • 1/2 cup uncooked barley
  • 1/3 cup dried cherries
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 large bunch kale stems trimmed, large ribs removed
  • 1/3 cup extra-virgin olive oil
  • 1 tsp sesame oil
  • 2 T soy sauce
  • 2 T red wine vinegar
  • 2 cups baby arugula lightly packed
  • 1/2 cup unsweetened large-flake coconut toasted
  • 2 green onions chopped
  • 1/4 cup cilantro chopped


  1. In a medium pot, combine the barley and 1 1/2 cups water. Bring to a boil, then turn down to a simmer, and cook for 25 minutes (if you're using pearled barley) to 40 minutes (if you're using hulled barley). The barley should be tender but chewy, and the water should be absorbed. Stir in the dried cherries and let cool slightly.
  2. In a large skillet over medium heat, heat some oil. Add the onion and saute until translucent. Add the garlic and saute until fragrant. Add the kale and saute until wilted.
  3. Whisk the oils, soy sauce and vinegar in a large bowl until combined. Mix in everything else and serve warm.

Recipe Notes

Adapted from Heidi Swanson’s Super Natural Every Day.

You can use any grain you want here, but I'd recommend something on the larger size. Quinoa and anything small gets lost amongst all the greens.