Sweet Curry Barley Salad

Clock Icon 60 minutes |
Servings: Recipe yields 11-12 cups |
Prep: 25 minutes |
Cook: 25-40 minutes

Ingredients

  • 2 cups (500 ml) uncooked pot or pearl barley (6-7 cups cooked)
  • 2 large carrots, shredded
  • 4 stalks of celery, thinly sliced
  • 1 ½ cup (375 ml) chopped curly leaf parsley
  • 1 cup (250 ml) dates, chopped
  • 1 cup (250 ml) shelled sunflower seeds 

Sweet Curry Dressing

  • 1 cup (250 ml) canola or olive oil
  • 1 cup (250 ml) plain yogurt
  • 3 cloves garlic
  • ¼ cup (60 ml) lemon juice 
  • ¼ cup (60 ml) honey
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) curry powder
  • ½ tsp (2 ml) turmeric



Method

  1. Bring 6 cups of water and the barley to a boil then lower to simmer for 25-40 minutes (pearl barley requires a shorter cooking time than pot barley). Drain the barley once cooked. 
  2. At this point you can place the barley to cool in the fridge or you can run cold water over the colander of barley to cool it down quickly. 
  3. In a large bowl, stir together the cooled barley, shredded carrots, sliced celery, chopped dates, shelled sunflower seeds, and chopped parsley.
  4. Whisk together the dressing ingredients and pour over the salad ingredients.
  5. Stir the dressing over the bowl to combine. 

Tips

This salad will keep in the fridge for about 3-4 days. 

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