Barley Chop Salad

Packed with vegetables and loaded with nutrition, this chop salad is perfect for any meal, any time.
Cook Time 40 minutes
Course Lunch
Servings 12 servings


For the Salad

  • 1 cup Hulless barley
  • 3 cups vegetable broth or chicken broth water will also work
  • 1 cup kale, shredded
  • 1 cup carrots, sliced
  • 1 cup bell pepper, diced
  • 1/2 cup celery, chopped
  • 1/2 cup radish, sliced
  • 1/4 cup red onion, chopped

For the Dressing

  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 1/2 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup olive oil


  • Bring 3 cups water to a boil then add barley and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water, barley, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, combine all dressing ingredients and whisk together. Set aside.
  • In a large bowl, combine all ingredients and barley, stir to combine. Mix in dressing. Serve immediatley or store in the fridge for up to 5 days.
Keyword barley, salad