--- title: "Barley Salad with Roasted Vegetables" id: "12914" type: "post" slug: "barley-salad-with-roasted-vegetables" published_at: "2022-10-13T22:57:17+00:00" modified_at: "2024-06-19T13:26:31+00:00" url: "https://mondaydreams.com/2022/10/13/barley-salad-with-roasted-vegetables/" markdown_url: "https://mondaydreams.com/2022/10/13/barley-salad-with-roasted-vegetables.md" excerpt: "I think I made this salad 5 or 6 times during the past month. It’s the beginning of spring here, and still, I can’t stop making this fall – winter vegetable salad. It’s hearty, comforting and so damn tasty. This..." taxonomy_category: - "Mains" - "Salads and Buddha Bowls" - "Sides" taxonomy_language: - "English" taxonomy_post_translations: - "pll_6345df36cfc9c" --- # Barley Salad with Roasted Vegetables by [Gaby](https://mondaydreams.com/author/gabysommer/) on [October 13, 2022](https://mondaydreams.com/2022/10/13/barley-salad-with-roasted-vegetables/) in [Mains](https://mondaydreams.com/category/mains/) , [Salads and Buddha Bowls](https://mondaydreams.com/category/salads/) , [Sides](https://mondaydreams.com/category/sides/) [Jump to Recipe](#recipe) [Print Recipe](https://mondaydreams.com/wprm_print/barley-salad-with-roasted-vegetables) I think I made this salad 5 or 6 times during the past month. It’s the beginning of spring here, and still, I can’t stop making this fall – winter vegetable salad. It’s hearty, comforting and so damn tasty. This nourishing vegan Barley Salad with Roasted Vegetables is filling and full of the good stuff. We all know veggies like butternut squash, cauliflower, onions or arugula are amazing for your health, but did you know barley has some great health benefits too? Barley is an ancient grain that’s high in fiber, antioxidants, vitamins and minerals. Want to learn more about barley? Check out this [link](https://draxe.com/nutrition/barley-nutrition/) . This salad also features chickpeas (a wonderful plant-based protein) and a good amount of healthy fats like almonds, olives and tahini. Therefore, this vegetable salad is incredibly delicious, but it’s also jam-packed with nutrients. I also love that this healthy salad is great for meal prepping. Just don’t add the dressing until you are ready to eat it, or the almonds and chickpeas will get soggy. Because it has barley, chickpeas, vegetables, nuts and seeds, I love having this salad on its own, but it can be a delicious side as well. And it’s totally share-worthy, trust me, it’s a hit with family and friends. So, if you are wondering what to bring to your next dinner party, this Barely Salad with Roasted Vegetables could be just what you need! It’s crunchy, it’s chewy, it’s sweet and savory at the same time. I love the textures, the flavors, the oh-so-yummy tahini orange dressing. Hope you love it too! **If you try this amazing fall salad, let us know what you think, tag us on [Instagram @mondaydreamsblog](https://www.instagram.com/mondaydreamsblog/) or leave a comment below. We love hearing from you!** ## Barley Salad with Roasted Vegetables Hearty, nourishing and incredibly delicious Barley Salad with Roasted Vegetables. This vegetarian salad is flavor-packed, filling and full of goodness! [Print Recipe](https://mondaydreams.com/wprm_print/barley-salad-with-roasted-vegetables) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmondaydreams.com%2F2022%2F10%2F13%2Fbarley-salad-with-roasted-vegetables%2F&media=https%3A%2F%2Fmondaydreams.com%2Fwp-content%2Fuploads%2F2022%2F10%2FBarley-salad-with-roasted-vegetables-0003-web.jpg&description=Barley+Salad+with+Roasted+Vegetables&is_video=false) Prep Time 10 minutes mins Cook Time 30 minutes mins Servings 2 - 3 mains or 4 - 6 sides ### Ingredients #### ROASTED VEGETABLES: - 2cupsbutternut squash,chopped into bit size pieces – measured after chopping - 2cupscauliflower florets - 1medium red onionchopped into bit size pieces - 1cupcooked chickpeas - 1Tbspolive oil - ½tspsea salt #### SALAD: - ⅓cuppearl barley - 2handfuls arugula - ½cupparsley,finely chopped - ¼cuppitted olives,finely chopped - ¼cuptoasted almonds,finely chopped* - Sea salt and pepper to taste #### DRESSING: - 2Tbsptahini - ¼cuporange juice - 2Tbspbalsamic vinegar - 1tspDijon mustard ### Instructions - ROASTED VEGETABLES: - Preheat the oven to 350 °F / 180 °C. - Place butternut squash, cauliflower, onion and chickpeas on a baking sheet. Add olive oil, sea salt and toss with a spoon until the vegetables are evenly coated. Then arrange them in a single layer. - Bake for 15 minutes, toss again to make sure the vegetables are roasted even and bake for an extra 10 – 15 minutes. Until the vegetables are tender and golden. Remove from the oven and let cool. - SALAD: - While the vegetables are in the oven, cook the barley. Rinse well, add barley to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 25 - 30 minutes; until tender. Drain and rinse with cold water. - Combine all dressing ingredients in a small bowl and whisk until combined. Set aside. - To assemble the salad place roasted vegetables, barley, arugula, parsley, olives and almonds in a big bowl. Add tahini dressing, sea salt and pepper to taste, and toss gently to combine. - Enjoy! ### Notes *To toast the almonds place them on a baking sheet (no oil) and toast in the oven for about 10 minutes, until golden and fragrant. 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