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5 from 1 vote

Citrus, Kale, and Grain Salad

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.
Servings 6
Prep Time 55 mins
Cook Time 50 mins
Total Time 1 hr 45 mins


  • 1.5 cups uncooked pearled barley
  • 1.5 cups uncooked quinoa
  • 4 cups torn kale small bite sized pieces
  • 3 oranges
  • 2 sweet potatoes
  • 1 red onion
  • 1 + 1/2 tablespoons olive oil, separated
  • 1 + 1/2 teaspoons Himalayan Salt, separated
  • 1 teaspoon pepper


  • 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.
Author: Megan Wells
Course: Main Dishes