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Barley and Baked Yam Salad

8 to 10 servings


High Fibre Vegetarian

Nutritional Facts Per Serving

5.7 g
37.6 g
4.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 275
  • Fat 12.2 g
    • Saturated   4.2 g
    • + Trans 
  • Cholesterol 18 mg
  • Sodium   471 mg
  • Carbohydrate 37.6 g
    • Fibre   4.4 g
    • Sugars  
  • Protein 5.7 g
    • Vitamin A 6 %
    • Vitamin C 38 %
    • Calcium 12 %
    • Iron 10 %


Preheat the oven to 375 degrees F. Prick the yams several times with a fork. Place in a parchment paper-lined baking pan and bake until tender, about 60 to 70 minutes, depending on thickness. Cool yams to room temperature, and then refrigerate 1 hour.
Bring a large pot of lightly salted water to a boil. Add the barley, adjust heat so that the water simmers, and cook barley until just tender, about 16 to 18 minutes. Drain the barley into a sieve, rinse and cool with cold water, and then drain barley again. Place the barley into a large bowl.
Carefully remove the skin from the yams with a small knife. Slice each yam into 3/4-inch thick rounds. Now cut each round into 3/4-inch cubes. Place the cubed yam, tomatoes, green pepper, green onion and feta in the bowl with the barley. Combine the remaining ingredients in a small bowl. Pour this dressing over the salad ingredients and toss to combine. Cover and refrigerate salad until ready to serve.

Serving Suggestions

Serve this salad as a side dish for one of the main course items you’ll finding in our recipe collection. The possibilities include Chilled Baked Salmon for 8 with Two Sauces; Moroccan Spiced Roast Leg of Lamb; and Chilled Prosciutto-wrapped Pork Loin.

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