Kale, Sweet Potato and Barley (Salad In A Jar)
 

Kale, Sweet Potato and Barley (Salad In A Jar)

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Not only is this salad in a jar a no-brainer for lunch, but it's also filling and delicious. No more boring lunches!

SERVING SIZE

makes 1 quart

INGREDIENTS

2 teaspoons whole-grain mustard

1⁄3 cup apple cider vinegar

2⁄3 cup olive oil

salt and pepper, to taste

½ small red onion, chopped

¾ cup pearl barley, cooked and seasoned

1 medium sweet potato, peeled, cubed and roasted

½ cup cherry tomatos, halved

1 bunch curly kale, stems removed, leaves steamed and chopped [Note: 5 ounces curly kale, stem]

1 tablespoon pine nuts, toasted

 

INSTRUCTIONS

Place the mustard, vinegar and olive oil in a small jar; season with salt and pepper. Seal the jar and shake vigorously.

Place 2-4 tablespoons of the vinaigrette in the bottom of a clean quart jar (the rest of the vinaigrette will keep in the fridge for a week or more). Add the red onion, then layer on the cooked barley, sweet potato, tomatoes, steamed kale and the pine nuts. Seal the jar tightly. We like to make this salad the night before, then put the jar in our lunch bag right before we leave for work. 

When you're ready to eat, gently toss the salad to coat the salad with the dressing. Eat it straight out of the jar! (Alternatively, you can also put the salad on a plate).

  PRINT VERSION

vegetable plate

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