ROASTED VEGETABLE AND BARLEY SALAD

ROASTED VEGETABLE AND BARLEY SALAD

5 from 1 vote

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

Servings: 4

Calories: 320

Ingredients Method Notes

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

Method

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.