Winter Kale & Pomegranate Salad

I love pomegranates. Pomegranate arils on top of yogurt. Pomegranate juice infused into a cocktail. You name it. I even find the process of scoring, soaking and separating the fruit oddly meditative.

So, it’s no surprise that this salad became my go-to lunch for the past week. I made a big batch of it last Sunday and felt like a lunch prep queen for most of week that followed. All you need is a hard boiled egg to make this hearty, whole grain salad feel like a full meal. The combination of tender kale, chewy barley and fruity vinaigrette makes every mouthful as satisfying as the one before.

Ingredients

• 1/2 cup pearled barley
• Approx. 4 cups finely chopped kale (about 1/2 a bunch)
• 1/2 of a yellow bell better, diced
• 1/4 cup pepitas (hulled pumpkin seeds)
• 1/4 cup pomegranate arils
• 3 tbsp olive oil
• 1 tsp white wine vinegar
• 1 tsp pomegranate molasses*
• 1/8 teaspoon salt, plus more for cooking water
• Freshly cracked black pepper to taste

*Note: pomegranate molasses is becoming easier to find in many large grocery stores; look for markets with plenty of imported and middle eastern ingredients. This salad would be tasty with a base of balsamic vinegar as well, but be sure to add a drizzle of agave or honey to round out the acidity in this case.

Process

Begin by making the vinaigrette. In a medium bowl, mix together the olive oil, wine vinegar, pomegranate molasses, salt and pepper. Stir vigorously with a fork until well combined.

Pour dressing over the kale and toss to combine. Allow the kale to sit and soften with the vinaigrette while prepping the remaining components.

Cook your barley. I used my Instant Pot with a ratio of 1.25 cups of water to half a cup of barley. Season generously with salt and cook on high pressure for 18 minutes. Quickly release the pressure at the end of the cook time. To cook barley on the stovetop, just bring 1.5 cups of seasoned water to a boil, pour in the barley and allow to simmer for 25-30 minutes (beginning checking for texture at the 25 minute mark). Drain any excess water if needed.

Allow barley to cool for a few minutes and combine the desired amount of barley with the kale; play with the ratios based on whether you prefer a greener salad or one that’s heavier on the grains. (I reserved about a quarter of a cup to enjoy separately). Add in the bell pepper and toss to combine.

Finish by tossing the pomegranate arils and pumpkin seeds over top. Mix the salad ever so slightly to avoid all of the seeds falling to the bottom. Serve while the barley is still slightly warm or refrigerate and enjoy up to four days later.