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!
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.