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Barley Fruit Salad

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Barley Fruit Salad

4 from 3 votes
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Course: Salad
Cuisine: American
Keyword: Barley Fruit Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 3/4 cups barley
Calories: 476kcal


  • 1 cup barley, pearled, dry
  • 1 medium kiwi
  • 3/4 cup blueberries
  • 3/4 cup raspberries
  • 3/4 cup strawberries
  • 1/2 cup feta cheese crumbles
  • 1/2 cup pecans, chopped
  • 4 cup spinach


  • 3 tablespoon olive oil
  • 1 clove garlic
  • 1/4 teaspoon mustard, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium lemon
  • 1 medium lime


  • Cook barley according to package directions to yield 3 cups cooked.  Chop kiwi, rinse blueberries and raspberries, and slice strawberries.
  • Combine and chill first 7 ingredients (through pecans) for 1 hour.
  • For the dressing: In a sealable container, combine olive oil, crushed garlic, ground mustard, salt, pepper, and 1-2 teaspoons each of lemon and lime juices (to desired taste). Refrigerate until ready to eat.
  • To serve: Mix dressing together with chilled salad mixture. Place barley salad on a bed of fresh baby spinach in each serving dish.
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Calories: 476kcal | Carbohydrates: 58g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 350mg | Fiber: 14g | Sugar: 9g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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