Kale and Barley Salad with Walnuts Raisins Capers and Parmesan Croutons
barley salad, Croutons, Kale, kale and barley salad, kale salad, lemon zest, Parmesan, parmesan croutons, Salad, winter
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Kale and Barley Salad with Walnuts Raisins Capers and Parmesan Croutons (and Balsamic Vinaigrette)
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Kale and Barley Salad with Walnuts, Raisins, Capers, and Parmesan Croutons
If you’re looking for a salad that’s both hearty and sophisticated, this Kale and Barley Salad with Walnuts, Raisins, Capers, and Parmesan Croutons checks every box. It combines earthy barley, tender kale, and sweet raisins with briny pops of capers for a perfectly balanced flavor profile. Toasted walnuts add crunch, while homemade Parmesan croutons take this salad to the next level with a savory, cheesy bite. It’s the kind of dish that can be enjoyed as a main course or served as an elegant side for dinner parties and holiday gatherings.
Barley is one of the most underrated grains—it’s nutty, chewy, and full of fiber, making it a great foundation for hearty salads like this one. Paired with kale, which holds up beautifully even after sitting with the dressing, it creates a salad that’s as durable as it is delicious. The sweetness of raisins helps balance the saltiness of the capers, giving you that crave-worthy sweet-salty combination in every forkful. Add in the crunch of walnuts, and you’ve got layers of texture and flavor that make this salad far more satisfying than the average leafy green dish.
The Parmesan croutons are what truly make this recipe shine. Instead of basic bread cubes, these are tossed with Parmesan before toasting, creating golden, cheesy bites that add richness and flavor throughout the salad. You can make them ahead of time, along with the barley, to keep prep easy. Whether you’re serving this kale and barley salad as a weeknight dinner, packing it for lunch, or presenting it as part of a festive spread, it’s guaranteed to impress and satisfy.
Ingredients
2 cups Parmesan Croutons
2 cups cooked barley, cooled to room temperature
4 cups lacinato kale
1/2 cup toasted walnuts
1/2 cup raisins
2 tbsp capers
1/2 cup grated Parmesan + extra for garnishing
2 lemons
black pepper
- Balsamic Vinaigrette
2 tsp honey
2 tsp Dijon mustard
3 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
Kosher salt
black pepper
Directions
- Prepare the balsamic vinaigrette. Whisk together honey, Dijon mustard, and balsamic vinegar until combined. Slowly drizzle in oil to emulsify. Season to taste with salt and pepper.
- Slice the kale into ribbons and place into a large bowl. Add the barley to the bowl. Coarsely chop the croutons and add all but 1/2 cup of them to bowl. Roughly chop the walnuts and add to the bowl. Roughly chop the raisins and add to bowl. Roughly chop the capers and add to the bowl. Using a microplane grater, zest one lemon into bowl. Add Parmesan cheese and dressing to bowl and toss. Season to taste with Kosher salt and black pepper and toss again.
- Plate salads individually and top with remaining chopped croutons, Parmesan cheese, and a little more lemon zest.
Notes
- I am an independent blogger and product reviews I share are based on my own opinions. Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission. I link to these products because of their quality and not because of the commission I receive from your purchases.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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