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Honeydew, Peach, and Barley Salad

  • Prep-time: / Ready In:
  • Makes 10 cups
  • Serving size: 2½ cups
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This sunny summer salad recipe makes plenty to share and is perfect to take to a picnic. Fresh peach, tangy kiwifruit, and sweet honeydew melon add juiciness to every bite and pair well with chewy barley and earthy French green lentils. Arugula is a nice choice of greens here, as it adds a mild peppery flavor, but feel free to use mixed salad greens, baby spinach, or even thinly sliced romaine lettuce if that’s more convenient. A drizzle of tangy peach dressing and a few slivered almonds tie it together, adding rich flavor to every forkful.

Tips

Prep: This recipe calls for cooked and cooled barley and French green lentils, so be sure to prep them beforehand. If you’re cooking them the same day as you make this salad, allow an extra 90 minutes for cooking and cooling time. Then, when you’re ready to assemble, the salad takes just 20 minutes! 

For more inspiration, check out these tasty ideas:

By Shelli McConnell,

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Ingredients

  • 3 ripe peaches, pitted and chopped
  • 3 tablespoons champagne vinegar
  • 1 tablespoon chopped fresh chives
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cayenne pepper
  • 1 5-oz. pkg. fresh arugula, torn
  • 3 cups coarsely chopped honeydew melon
  • 2 cups cold cooked barley
  • 2 cups cold cooked French green lentils
  • 4 green or yellow kiwifruit, peeled and chopped
  • ½ cup slivered sweet onion
  • ¼ cup toasted slivered almonds

Instructions

  • For dressing, in a blender or small food processor combine one of the peaches, the vinegar, chives, salt, cayenne, and 2 to 3 tablespoon water. Cover and blend until smooth.
  • In a large bowl combine the remaining two peaches and the next six ingredients (through onion). Add dressing; toss to coat. Top with almonds.
Nutritional Information:

Per serving (2½ cups): 547 calories, 104 g carbohydrates, 23 g protein, 7 g total fat, 1 g saturated fat, 0 g cholesterol, 190 mg sodium, 20 g fiber, 34 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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