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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.
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Total Time: 45 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.