A omnivore-approved!! My boyfriend (who enjoys both meat and vegetarian meals) states that this salad is a favourite of his – not only for it’s delicious taste but for how hearty it is! Let’s give thanks to the satiating power of a few nutrient-rich vegetarian ingredients – lentils, barley, almonds, apples and leafy greens! I love how simple and easy this is to make. A summer must-try!

(makes 4 servings)

  • 2 cups kale, chopped & stems removed
  • 2 cups spinach, chopped
  • 1 small red onion, finely diced
  • 1 cup uncooked pot barley
  • 1 cup cooked or canned lentils
  • 1 large fuji apple
  • 1 cup slivered almonds


  • 1/3 cup grape seed oil
  • 2 Tbsp lemon juice
  • 2 Tbsp rice vinegar
  • 2 tsp dijion mustard
  • 1 tsp honey


  1. Combine 1 cup barley with 2.5 cups of water in a saucepan and bring to boil. Reduce heat, cover and let simmer until all water is absorbed, or about 40 minutes.
  2. While the barley is cooking, chop the spinach, kale, onion and apple.
  3. Rinse the canned lentils under cool water for 1 minute over a strainer, to remove excess sodium and the carbohydrate solution it’s stored in.
  4. Once the barley is cooked in cooled, combine with lentils, spinach, kale, onion and apple iin a large bowl. To make the dressing, whisk remaining ingredients together (except almonds) in a small bowl. Pour over the salad and toss to combine. Top with almonds just before serving.


Calories: 430
Fat: 13 g
Carbohydrate: 65 g
Fibre: 15 g
Protein: 18 g

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