Barley Salad with Roasted Vegetables

Name: Barley Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 cups butternut squash, (chopped into bit size pieces – measured after chopping); 2 cups cauliflower florets; 1 medium red onion (chopped into bit size pieces); 1 cup cooked chickpeas; 1 Tbsp olive oil; ½ tsp sea salt; ⅓ cup pearl barley; 2 handfuls arugula; ½ cup parsley, (finely chopped); ¼ cup pitted olives, (finely chopped); ¼ cup toasted almonds, (finely chopped*); Sea salt and pepper to taste; 2 Tbsp tahini; ¼ cup orange juice; 2 Tbsp balsamic vinegar; 1 tsp Dijon mustard

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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. 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 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!

Prep Time 10

Cook Time 30

Servings 2 - 3 mains or 4 - 6 sides

Ingredients

ROASTED VEGETABLES:

2 cups butternut squash, chopped into bit size pieces – measured after chopping
2 cups cauliflower florets
1 medium red onion chopped into bit size pieces
1 cup cooked chickpeas
1 Tbsp olive oil
½ tsp sea salt

SALAD:

⅓ cup pearl barley
2 handfuls arugula
½ cup parsley, finely chopped
¼ cup pitted olives, finely chopped
¼ cup toasted almonds, finely chopped*
Sea salt and pepper to taste

DRESSING:

2 Tbsp tahini
¼ cup orange juice
2 Tbsp balsamic vinegar
1 tsp Dijon 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. Remove and let cool.

Gaby

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