Warm Winter Salad
  • CourseSalad, Side dish
  • CuisineHoliday, Vegan, Vegetarian
Servings
6
Servings
6
Ingredients
Salad
  • 3cups green cabbage, thinly sliced
  • 2cups kale, thinly sliced
  • 2-3 medium carrots, halved and chopped into 2-in. pieces
  • 1cup dry barley
  • ½cup parsley, roughly chopped
  • ½cup pecans, chopped
  • ½cup pomegranate arils
Dressing
  • 6Tbsp. extra virgin olive oil
  • 4Tbsp. balsamic vinegar
  • 2tsp. Dijon mustard
  • 1tsp. maple syrup
  • 1clove garlic, minced
  • ½tsp. salt
  • freshly ground black pepper, to taste
Instructions
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Once the barley, cabbage and carrots are done, add to the salad bowl. Toss well to combine ingredients.
  6. Top salad with chopped nuts, pomegranate arils and additional parsley, if desired. Serve while still warm, with vinaigrette to taste. Enjoy!
Recipe Notes

This recipe is from Mississippi Market’s Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more
Warm Winter Salad
Print Recipe
  • CourseSalad, Side dish
  • CuisineHoliday, Vegan, Vegetarian
Servings
6
Servings
6
Ingredients
Salad
  • 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
Dressing
  • 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
Servings:
Units:
Instructions
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Once the barley, cabbage and carrots are done, add to the salad bowl. Toss well to combine ingredients.
  6. Top salad with chopped nuts, pomegranate arils and additional parsley, if desired. Serve while still warm, with vinaigrette to taste. Enjoy!
Recipe Notes

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more

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