Warm Barley Citrus Salad with Kale, Walnuts, and Lemon Chipotle Dressing

Warm Barley Citrus Salad: A Cozy, Plant-Based Grain Salad for Any Season

Warm grain salads are the perfect bridge between comfort and freshness, and this Warm Barley Citrus Salad delivers both in every bite. Nutty whole-grain barley provides a hearty base, while juicy mandarins and grapefruit add bright, seasonal flavor. Tossed with tender kale, crunchy walnuts, and a zesty lemon chipotle dressing, this dish balances warmth, texture, and citrusy zing beautifully. This salad is the perfect antidote to a dull gray day, as the citrus sparkles with zesty good taste, the kale offers a deep green bite, and the lemon chipotle dressing provides just the right smoky kick. Not to mention the nutrition power that comes packed in every bite of this plant-based salad, which is like a meal in one. The freshly cooked barley gently warms the salad, making it a satisfying addition to your day. Make it gluten-free by swapping out another grain. You can also serve this Warm Citrus Barley Salad chilled the next day, as the leftovers are great.

Made with simple, whole-food ingredients, this easy recipe comes together quickly and works just as well for weeknight meals as it does for gatherings. It’s naturally plant-based, vegan, and vegetarian, and showcases how seasonal produce and whole grains can create deeply satisfying, nourishing meals. Whether you’re looking for a healthy lunch, a vibrant side dish, or a light yet filling dinner, this warm barley salad is a delicious way to eat with the seasons.

Watch me make this recipe on Instagram here.

Warm Citrus Barley Salad

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• Author: The Plant-Powered Dietitian
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Warm Citrus Barley Salad sparkles with the flavors of mandarins, grapefruit, whole grain barley, kale, red onions, walnuts, and a lemony chipotle vinaigrette.

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Ingredients

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Cooked Barley:

• 1 cup barley, uncooked
• 3 ½ cups water

Salad:

• 3 medium mandarin oranges
• 1 small grapefruit
• ½ medium red onion, sliced
• 4 cups chopped fresh kale, lightly packed
• 1/3 cup chopped walnuts

Lemon Chipotle Vinaigrette:

• 1 lemon, juiced
• 1 tablespoon whole grain mustard
• 1 ½ tablespoons extra virgin olive oil
• ½ teaspoon chipotle seasoning
• Salt to taste (optional)

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Instructions

1. Place barley in a small pot with water. Bring to a boil, cover, and cook until just tender, yet firm (about 30 minutes). Drain any remaining water.
2. While barley is cooking, prepare the salad and vinaigrette.
3. Peel mandarin oranges and slice into thin horizontal circles.
4. Peel grapefruit, and segment, removing the membrane around the segments.
5. Place sliced mandarin oranges and grapefruit segments in a large salad bowl.
6. Add red onion slices and chopped kale.
7. Add warm cooked barley.
8. Sprinkle with chopped walnuts.
9. Whisk together lemon juice, mustard, olive oil, chipotle seasoning, and salt (optional) in a small dish.
10. Pour over the salad and toss together gently.
11. Serve immediately.
12. Makes 8 servings.

Notes

Serve this warm or at room temperature. Chill leftovers in a covered container in the fridge, and reheat or serve cold.

To make this recipe gluten-free, use a gluten-free grain instead of barley, such as quinoa, brown rice or sorghum.

May substitute small oranges for mandarins.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 211
• Sugar: 6 g
• Sodium: 64 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrates: 27 g
• Fiber: 6 g
• Protein: 6 g

Cook the barley in this recipe quicky using an Instant Pot. 

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