Warm Mushroom Barley Kale Salad Recipe

I absolutely love this recipe for its earthy flavors and the way it combines hearty grains with fresh, nutrient-packed kale—it feels like a hug for my insides! Plus, the blend of balsamic vinegar and soy sauce gives the mushrooms a savory depth that seriously takes this dish to the next level, making it a perfect cozy meal that’s both healthy and satisfying.

I adore creating solid, nourishing meals, and my Warm Mushroom Barley Kale Salad is a prime example. It’s packed with fiber from pearl barley and freshly picked kale.

It tastes perfectly earthy, thanks to cremini mushrooms and a splash of soy sauce and balsamic vinegar. The dish also has a wonderful crunch from toasted walnuts, and I think it’s perfectly comforting and satisfying as is.

You could also optionally top it with feta cheese for a little extra creaminess.

Ingredients

• Pearl Barley: A nutritious whole grain, rich in fiber and beneficial for digestion.
• Cremini Mushrooms: Provide a meaty texture, are low in calories, and high in antioxidants.
• Kale: Packed with vitamins A, C, K, and calcium, essential for bone health.
• Walnuts: A good source of healthy fats and omega-3, beneficial for heart health.
• Feta Cheese: Adds a tangy flavor, and a good protein source if included.

Ingredient Quantities

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• 1 cup pearl barley
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini or button mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 4 cups fresh kale, chopped with thick stems removed
• 1/4 cup walnuts, toasted and roughly chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped

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Instructions

1. Wash 1 cup of pearl barley with cold water. In a medium saucepan, mix the barley with 3 cups of vegetable broth. Heat until boiling, then lower the heat and cover the pan. Let it simmer for about 25-30 minutes, or until the barley is fully cooked and all the liquid is absorbed. Off the heat, set aside for a moment.

2. In a big frying pan, heat 2 tablespoons of olive oil over medium heat. Add the very finely chopped onion and sauté for about 3-4 minutes, or until the onion is translucent.

3. Add minced garlic to the skillet and sauté for another 1 minute, making sure to let it become fragrant.

4. Add the sliced cremini or button mushrooms and sauté for approximately 5-7 minutes, or until they are a nice golden brown and have released their moisture.

5. Include 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, and 1 teaspoon of dried thyme with the mushrooms. Make sure to add salt and freshly ground black pepper to taste.

6. Sauté the chopped kale in the skillet for 3-4 minutes until it is tender and wilted.

7. Softly incorporate the cooked barley, and beat it together with the others until fully united. Cook for a couple more minutes—2?3 should do it—until it’s all hot.

8. Take the skillet off the heat. Stir in 1 tablespoon lemon juice and 1 tablespoon fresh parsley.

9. Put the warm salad in a serving dish and top it with the toasted walnuts.

10. If you wish, you can put on top of the salad some crumbled feta cheese just before serving.

Have fun with tasting your warm mushroom barley kale salad!

Equipment Needed

1. Measuring cups
2. Medium saucepan with lid
3. Large frying pan or skillet
4. Knife
5. Cutting board
6. Wooden spoon or spatula
7. Small bowl or ramekin for holding chopped ingredients
8. Large serving dish or bowl for the final salad
9. Colander or fine mesh strainer for washing barley

FAQ

• Can I use a different type of grain instead of barley?Indeed, you can use quinoa, farro, or brown rice instead. Just adjust the cooking time and the amount of liquid accordingly for the grain you select.
• Is there a gluten-free option for this recipe?To make this gluten-free, substitute the pearl barley for quinoa or another gluten-free grain.
• Can I use different mushrooms?Of course! You can certainly mix in your favorite mushrooms, like shiitake, portobello, or oyster, for an even more nuanced flavor.
• How do I make this recipe vegan?Eliminate the feta cheese, or replace it with a vegan cheese or nutritional yeast for a version that is free of any animal products.
• What is the best way to toast walnuts?Place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-8 minutes until defined by a pleasing aroma, or place them in a dry skillet on medium heat to accomplish the same result.
• Can this salad be prepared in advance?Certainly! It is permissible to get parts ready ahead of time. You can prepare the barley and the mushrooms by the time you need to use them. Store the cooked ingredients separately. When it’s time to serve, mix the barley, the mushrooms, and the fresh kale together.
• How long will leftovers keep?Refrigerate any leftover salad in an airtight container, chilling it for no more than 3 days. Then, the dish can be served either cold, which offers a contrasting texture, or hot, as a kind of warm salad. It’s delicious any way you serve it.

Substitutions and Variations

Pearl barley:
Substitute farro or quinoa for a different grain texture.
Vegetable broth:
For flavor, use chicken broth or water with a dash of soy sauce.
Olive oil:
Substitute avocado oil or coconut oil to achieve a different flavor profile.
Cremini or button mushrooms:
For a more robust flavor, use shiitake or portobello mushrooms.
Kale:
Substitute spinach or Swiss chard for a milder green option.

Pro Tips

1. *Toast the Barley*: Before cooking the barley, consider toasting it in a dry pan for a few minutes until it releases a nutty aroma. This extra step enhances the depth of flavor in your dish.

2. *Deglaze the Pan*: After sautéing the mushrooms, deglaze the pan with a splash of vegetable broth or white wine. This will lift any caramelized bits and enhance the flavor of the dish.

3. *Enhance with Fresh Herbs*: Add fresh herbs like thyme, oregano, or basil along with the parsley at the end for a burst of freshness and complexity.

4. *Increase Nut Flavor*: Toast the walnuts in a small pan over low heat until they begin to release their natural oils and become fragrant. This will intensify their flavor and complement the salad beautifully.

5. *Cheese Substitute*: If you’re not using feta cheese, consider mixing in nutritional yeast or a sprinkle of Parmesan for an extra layer of umami and creaminess.