This Citrus, Kale, and Grain Salad is an amazing winter salad that is a combination of roasted oranges, red onion, and sweet potato-which provide sweet and fresh bursts of flavor, massaged kale, and roasted barley and quinoa, which adds depth and bulk.
Prep Time 55mins
Cook Time 50mins
Total Time 1hr45mins
1.5cupsuncooked pearled barley
4cupstorn kalesmall bite sized pieces
1 + 1/2tablespoonsolive oil, separated
1 + 1/2teaspoonsHimalayan Salt, separated
Preheat oven to 350 degrees Fahrenheit.
Lay out quinoa and barley on separate baking sheets (the barley will take a little longer to roast). Roast for 10 to 15 minutes. The quinoa will likely start to brown first so take it out and let the barley go a little longer. Remove from the oven and let the grains cool to room temperature.
While they cool, bring 4 liters of water to boil along with 8 teaspoons of Morton Kosher Salt. Once the water has reached a roiling boil, add the quinoa and barley and cook for 10 to 15 minutes until al dente. Drain in a fine mesh sieve and layout on baking sheets to cool off.
While the grains cool off, cut away the skin and pith from the oranges with a pairing knife. Then cut into 1/4th inch slices and then halve or quarter them.
Tear and massage the kale with a little olive oil and salt. Set aside.
Peel and slice the sweet potato into 1/4th inch slices. Then halve or quarter them.
Peel the outer layer of the onion off and slice in half vertically. Then cut them on the diagonal into inch wide wedges.
Add the sweet potato and onion to a roasting pan and toss with 1 tablespoon olive oil and 1 teaspoon salt and pepper. Spread out evenly.
Toss the oranges with a 1/2 tablespoon olive oil and 1/2 teaspoon salt. Add them to the roasting pan as well.
Roast at 350 for 40 minutes, tossing again after the first 20 minutes. Add a drizzle of balsamic vinegar and cook for another 10 minutes.
While cooking, in a large bowl or platter, toss together the cooled grains and kale. Toss the roasted veggies in with everything else and serve. Sprinkle with a little more Himalayan Salt and a small drizzle of balsamic vinegar if desired.
The grains can be roasted, boiled, and cooled on a different day. The method makes it possible to cook lots of different grains at once. If you do those on a different day, then the prep time is only 10 minutes and the cook time is 50.