Roasted Vegetable and Barley Salad

For the health-conscious out there, the Roasted Vegetable and Barley Salad is a game-changer. Combining nutrient-packed veggies with the hearty goodness of barley, this dish is a tasty fusion of health and flavor. Below, we’ll dive into how you can whip up this delight in your kitchen, and why it’s worth every bite.

Roasted Vegetable and Barley Salad Ingredients:

• 1 cup barley (240 ml)
• 2 bell peppers, chopped
• 1 zucchini, sliced
• 2 carrots, peeled and chopped (approx. 120g each)
• 1 red onion, diced
• 3 tbsp olive oil (45 ml)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, finely chopped (60 ml)
• 1 lemon, juiced
• 2 tbsp balsamic vinegar (30 ml)
• 1 tsp honey (5 ml)

Preparation and Cooking Time:
Approximately 45 minutes

Serves:
4

Nutritional Facts Per Serving:

• Calories: 320
• Protein: 7g
• Fat: 8g
• Carbohydrates: 55g
• Fiber: 12g
• Sugars: 7g
• Sodium: 150mg

Roasted Vegetable and Barley Salad Instructions:

1. Start by rinsing the barley under cold water until the water runs clear.
2. In a large pot, bring 3 cups (720 ml) of water to a boil. Add a pinch of salt.
3. Pour the rinsed barley into the boiling water.
4. Reduce the heat, cover, and simmer for 30 minutes.
5. While the barley is cooking, preheat your oven to 425°F (220°C).
6. Toss the chopped bell peppers, zucchini, carrots, and red onion in a bowl with olive oil. Season with salt and pepper.
7. Spread the vegetables on a baking tray in a single layer.
8. Roast the vegetables in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
9. In a small bowl, whisk together the lemon juice, balsamic vinegar, and honey to make the dressing.
10. Once the barley is cooked, drain any excess water and transfer to a large mixing bowl.
11. Add the roasted vegetables to the barley.
12. Drizzle with the dressing and toss everything together.
13. Garnish with fresh parsley before serving.

Tips:

1. For extra crunch, consider adding roasted nuts or seeds to the salad.
2. If you want a creamier texture, add a dollop of Greek yogurt on top before serving.
3. The barley can be cooked in advance and stored in the fridge for up to two days.
4. If you don’t have honey, maple syrup works as a great substitute.

Serving Suggestions:

• This Roasted Vegetable and Barley Salad shines when served cold, making it a perfect choice for picnics or summer potlucks.
• Pair it with a light protein, like grilled chicken or tofu, for a fuller meal.
• Serve with a slice of whole grain bread or a side of fruit to add variety to your meal.
• This salad can also be stored in an airtight container and eaten as a refreshing lunch the next day!

Who would’ve thought that something as wholesome as a Roasted Vegetable and Barley Salad could be so delightful? AH7 knows that the journey to health doesn’t have to be devoid of flavor. Dive into this salad and let every bite motivate you towards a healthier tomorrow. Remember, it’s not just about looking good, but feeling great too. Cheers to healthy choices and sumptuous meals!

ROASTED VEGETABLE AND BARLEY SALAD

For the health-conscious out there, the Roasted Vegetable and Barley Salad is a game-changer. Combining nutrient-packed veggies with the hearty goodness of barley, this dish is a tasty fusion of health and flavor. Below, we’ll dive into how you can whip up this delight in your kitchen, and why it’s worth every bite.

5 from 1 vote

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Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

ROASTED VEGETABLE AND BARLEY SALAD

Amount per Serving

Calories

320

% Daily Value*

Fat

 

8

g

12

%

Sodium

 

150

mg

7

%

Carbohydrates

 

55

g

18

%

Fiber

 

12

g

50

%

Sugar

 

7

g

8

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 cup barley 240 ml
• 2 bell peppers chopped
• 1 zucchini sliced
• 2 carrots peeled and chopped (approx. 120g each)
• 1 red onion diced
• 3 tbsp olive oil 45 ml
• Salt and pepper to taste
• ¼ cup fresh parsley finely chopped (60 ml)
• 1 lemon juiced
• 2 tbsp balsamic vinegar 30 ml
• 1 tsp honey 5 ml

Instructions

• Start by rinsing the barley under cold water until the water runs clear.
• In a large pot, bring 3 cups (720 ml) of water to a boil. Add a pinch of salt.
• Pour the rinsed barley into the boiling water.
• Reduce the heat, cover, and simmer for 30 minutes.
• While the barley is cooking, preheat your oven to 425°F (220°C).
• Toss the chopped bell peppers, zucchini, carrots, and red onion in a bowl with olive oil. Season with salt and pepper.
• Spread the vegetables on a baking tray in a single layer.
• Roast the vegetables in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
• In a small bowl, whisk together the lemon juice, balsamic vinegar, and honey to make the dressing.
• Once the barley is cooked, drain any excess water and transfer to a large mixing bowl.
• Add the roasted vegetables to the barley.
• Drizzle with the dressing and toss everything together.
• Garnish with fresh parsley before serving.

Notes

• For extra crunch, consider adding roasted nuts or seeds to the salad.
• If you want a creamier texture, add a dollop of Greek yogurt on top before serving.
• The barley can be cooked in advance and stored in the fridge for up to two days.
• If you don’t have honey, maple syrup works as a great substitute.