Make sure to batch-cook barley earlier in the week to speed the prep time for this high-fiber, high-Resistant Starch dish. The orange zest adds a wonderful bright flavor to the salad, which tastes even better if made a day ahead of time.


Read the full recipe after the video.

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4 (1 1/2 cups) servings


Ingredient Checklist


Instructions Checklist
  • Toast walnuts in a nonstick skillet over medium heat, stirring frequently to prevent scorching, about 5 minutes or until fragrant. Transfer walnuts to a plate, and set aside.

  • Use a microplane grater or vegetable peeler ok to remove the zest from the orange (only the colorful skin, not the bitter white part underneath). If using a vegetable peeler, chop the zest finely; place zest in a large bowl. Carefully peel the orange with a knife, removing all of the white pith and outer membrane. Hold the fruit over the bowl and cut between the inner membranes to release the orange segments; let them drop into the bowl, along with the juices. Use clean hands to tear larger segments into smaller pieces.

  • Add olive oil and salt; toss until combined. Add barley, fennel, sun-dried tomatoes, and reserved walnuts. Toss until thoroughly combined.


The CarbLovers Diet

Nutrition Facts

380 calories; fat 17g; saturated fat 2g; mono fat 6.5g; poly fat 8g; protein 7g; carbohydrates 54g; fiber 9g; sodium 230mg; resistant starch 3.8g.