Warm Barley & Kale Salad W/ Roasted Pears & Candied Pros Recipe

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Warm Barley & Kale Salad W/ Roasted Pears & Candied Pros
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Ingredients
14
Count
Nutrition
296
Calories
Total time
26
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees. In a large bowl, gently toss the pears, 1 tablespoon oil, 1 teaspoon thyme, one-fourth teaspoon salt and several grinds of black pepper. Spread out the pears in a single layer on a foil-lined baking sheet and roast, turning occasionally, until golden brown and fragrant, about 25 minutes. Remove and allow to cool.
  2. On a large, parchment-lined baking sheet, arrange the prosciutto slices, making sure they do not touch. Sprinkle the sugar evenly over the slices. Bake the prosciutto until the slices are caramelized and glossy, 8 to 10 minutes. Rotate the tray while baking for even coloring, and watch toward the end of baking that the sugar does not burn (it burns quickly). Remove and allow to crisp and cool completely.
  3. Bring a large pot of salted water to a boil. Add the barley and cook, stirring occasionally, until tender, about 30 minutes; drain well.
  4. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion, one-fourth teaspoon salt and several grinds of pepper and cook, stirring often, until golden brown, about 10 minutes. Remove the pan from heat and stir in the wine, then return the pan to medium-high heat. Cook until most of the wine is absorbed, about 2 minutes, stirring often and removing any bits of flavoring from the bottom of the pan. Stir in the kale and season with one-half teaspoon salt and one-eighth teaspoon pepper. Cover and cook for 2 minutes until the kale is just wilted and a vibrant green. Stir again, reduce the heat to medium-low, cover and cook until the kale is tender, an additional 5 minutes. (Recipe can be prepared to this point up to 24 hours in advance; store the barley and kale mixture separately, tightly wrapped and refrigerated; store the prosciutto in a sealable plastic bag at room temperature.).
  5. In a large bowl, combine the barley with the lemon juice, butter and remaining thyme. Stir in the kale. Gently stir in the pears and hazelnuts if using and check seasoning. Spoon salad onto a serving platter; crumble the candied prosciutto over the top before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 296 Kcal (1239 kJ)
Calories from fat 119.31 Kcal
% Daily Value*
Total Fat 13.26g 20%
Cholesterol 14.04mg 5%
Sodium 577.66mg 24%
Potassium 298.94mg 6%
Total Carbs 33.79g 11%
Sugars 2.96g 12%
Dietary Fiber 7.88g 32%
Protein 9.81g 20%
Vitamin C 3.9mg 6%
Iron 1.8mg 10%
Calcium 25.8mg 3%
Amount Per 100 g
Calories 229.33 Kcal (960 kJ)
Calories from fat 92.43 Kcal
% Daily Value*
Total Fat 10.27g 20%
Cholesterol 10.88mg 5%
Sodium 447.55mg 24%
Potassium 231.61mg 6%
Total Carbs 26.18g 11%
Sugars 2.3g 12%
Dietary Fiber 6.11g 32%
Protein 7.6g 20%
Vitamin C 3mg 6%
Iron 1.4mg 10%
Calcium 20mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium

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