Warm Barley and Roasted Asparagus Salad (Printable Version)
A wholesome, hearty salad featuring nutty barley, sweet roasted asparagus, and a bright lemon vinaigrette.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups vegetable broth
→ Vegetables
03 - 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby arugula or spinach
06 - 1 small red onion, thinly sliced
07 - 1 small garlic clove, minced
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp lemon juice
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 1/4 cup toasted walnuts, roughly chopped
14 - 1/4 cup crumbled feta cheese
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Place asparagus and cherry tomatoes on the sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat and roast for 15–18 minutes until tender and caramelized.
02 - Rinse barley under cold water. In a medium saucepan, combine barley and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes until tender but chewy. Drain any excess liquid.
03 - In a large bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper to create the dressing.
04 - Add the warm barley, roasted asparagus, cherry tomatoes, red onion, and arugula to the bowl with the dressing. Toss gently until well combined.
05 - Transfer the salad to a serving platter. Sprinkle with toasted walnuts and crumbled feta cheese. Serve warm or at room temperature.
# Expert Advice:
01 -
- The warm barley makes it incredibly filling without weighing you down like pasta might.
- Roasting the vegetables transforms them into candy-like gems that contrast perfectly with the peppery arugula.
02 -
- I learned the hard way that adding the dressing while the barley is still warm helps it absorb the flavor much better than if the grain is cold.
- Do not skip toasting the walnuts, as that brief heat exposure releases their oils and makes the whole salad taste much richer.
03 -
- Rinse the barley before cooking to remove excess starch and ensure it cooks up fluffy rather than gummy.
- If you are meal prepping, store the dressing separately and toss it right before serving to keep the greens crisp.