Warm Kale, Barley & Dried Cherry Salad


Preparation info

  • Difficulty


  • Serves:


    as a side

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

The earthy flavours in this substantial salad are wonderful. As ever, be careful not to overcook the barley.

PREPARATION: 10 minutes, plus 15 minutes soaking
COOKING: about 30 minutes, depending on the barley


  • 250 g (9 oz/1ΒΌ cups) pearled barley
  • 80 g (2ΒΎ oz) dried cherries
  • 2 tablespoons olive oil
  • 150 g (5Β½ oz) trimmed (tough stalks removed) kale, shredded
  • 1 small bunch flat-leaf (Italian) parsley, chopped

For the Dressing

  • 4 tablespoons lemon juice
  • 2 teaspoons dijon mustard
  • 3 tablespoons extra virgin olive oil
  • sea salt flakes
  • freshly ground black pepper


Cook the barley following the packet directions until just tender and retaining some bite. Drain, rinse in cold water and spread out on a large plate. Pat dry with paper towels and set aside to cool. Meanwhile, cover the cherries with boiling water and leave to soften for 15 minutes, then drain. Whisk together the dressing ingredients.

Heat the 2 tablespoons olive oil in a frying pan and stir-fry the kale until tender but not completely wilted, about 4 minutes. Add the grains and cherries and cook, stirring, until just warmed through. Remove from the heat and stir through the parsley and the dressing. Taste for seasoning and add more salt and pepper if necessary. Serve warm.