Black Barley Winter Salad

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  • Black Barley


  • 2 gal. water, divided
  • 2 lbs. InHarvest Black Barley
  • ½ c. juice from a blood orange
  • 4 t. red wine vinegar
  • 2 t. Dijon mustard
  • 2 t. minced shallot
  • 2 t. kosher salt
  • 1 t. ground black pepper
  • 1 c. olive oil
  • 2 qts. peeled, cooked beets, ¼” sliced
  • 2 gal. winter salad greens (endive, chicory, radicchio, Treviso)
  • 12 oz. goat cheese


  1. Cook the InHarvest Black Barley according to package instructions. Drain and cool.
  2. In a large bowl, whisk together the orange juice, vinegar, Dijon, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk until the dressing is emulsified.
  3. Add the greens to the black barley and dressing; toss to coat.
  4. To serve, lay out the sliced beets on a shallow platter or platters. Top the beets with the dressed salad. Dot the salad or salads with goat cheese.

Recipe Yield: 24 (1 c.) servings

Nutrition Facts

Per serving: 300 cal., 10 g pro., 36 g carb., 8 g fiber, 14 g fat (3.5 g sat. fat), 10 mg chol., 290 mg sod., 5 g sugar

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