- 3 cups green cabbage, thinly sliced
- 2 cups kale, thinly sliced
- 2-3 medium carrots, halved and chopped into 2-in. pieces
- 1 cup dry barley
- ½ cup parsley, roughly chopped
- ½ cup pecans, chopped
- ½ cup pomegranate arils
- 6 Tbsp. extra virgin olive oil
- 4 Tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 1 tsp. maple syrup
- 1 clove garlic, minced
- ½ tsp. salt
- freshly ground black pepper, to taste
- Preheat oven to 425°F. Begin cooking the barley: Add to a medium saucepan with 3 cups of water. Bring to a boil, then simmer, covered, until tender and chewy (25-30 min. for pearled barley, 40-50 min. for hulled.)
- Destem kale and thinly slice the leaves. De-core the cabbage and thinly slice the leaves. Peel and chop carrots. Spread cabbage out onto a large, rimmed baking sheet, leaving room for carrots. Add carrots to remaining section of baking sheet. Toss vegetables with a generous drizzle of high-heat cooking oil and salt and pepper to taste. Roast for 20-30 minutes until tender and slightly browned and crisp.
- While barley and vegetables are cooking, cut pomegranate and remove arils. Set aside. Make the dressing by whisking all ingredients together in a small bowl. Set aside.
- Place the sliced kale in a large salad bowl and drizzle with 1 Tbsp. olive oil, 1 Tbsp. lemon juice (optional), and a sprinkle of salt to taste. Gently massage the kale until tender. Add the chopped parsley.
- Once the barley, cabbage and carrots are done, add to the salad bowl. Toss well to combine ingredients.
- Top salad with chopped nuts, pomegranate arils and additional parsley, if desired. Serve while still warm, with vinaigrette to taste. Enjoy!
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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