Warm Roasted Barley, Kale, and Apple Salad

[VEGETARIAN]

Makes 4 servings

• 1¼ cups regular pearled barley
• ¼ cup olive oil
• 1 tsp. salt
• 1¼ cups apple cider
• ¾ cup water
• 6 cups torn kale leaves
• ⅓ cup snipped pitted whole dates
• 2 Tbsp. orange juice
• 2 Tbsp. cider vinegar
• 1 cup thinly sliced Braeburn or Honeycrisp apple
• ⅓ cup crumbed ricotta salata or feta cheese
• ¼ cup pistachio nuts or toasted walnuts, coarsely chopped (tip p. 20)

DIRECTIONS

Preheat oven to 375°F. In a 2- to 3-qt. casserole combine barley, 1 Tbsp. of the oil, and the salt. Roast, uncovered, 25 minutes or until well toasted, stirring occasionally.

Meanwhile, in a small saucepan bring cider and the water to boiling. Pour over barley. Roast, covered, 40 minutes or just until barley is tender. Stir in kale, dates, and orange juice. Roast, uncovered, 6 minutes more or until kale begins to soften. Stir in vinegar and remaining 3 Tbsp. oil. Serve topped with apple slices, cheese, and nuts.

Per serving 566 cal., 22 g fat (4 g sat. fat), 11 mg chol., 785 mg sodium, 85 g carb., 16 g fiber, 25 g sugars, 14 g pro.

Barley Basics

Pearl barley has had the outer hull removed and has been polished or “pearled.” It is sold in regular or quick-cooking forms.