Warm Barley Roasted Carrot Salad (Printable Version)

Hearty barley meets sweet roasted carrots in a vibrant lemon-herb dressed bowl. Perfect as main or side.

# Ingredient List:

→ Grains

01 - 1 cup pearl barley
02 - 3 cups vegetable broth or water

→ Vegetables

03 - 4 large carrots, peeled
04 - 1 small red onion, thinly sliced
05 - 2 cups baby spinach

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1 small garlic clove, minced
11 - Salt and black pepper, to taste

→ Garnish

12 - 1/4 cup chopped fresh parsley
13 - 1/3 cup crumbled feta cheese (optional)
14 - 1/4 cup toasted pumpkin seeds

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Rinse barley under cold water. In a medium saucepan, combine barley and broth. Bring to a boil, reduce heat, cover, and simmer for 25 to 30 minutes until tender. Drain any excess liquid.
03 - Using a vegetable peeler, shave carrots lengthwise into ribbons. Toss carrot ribbons and red onion with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet. Roast for 15 to 18 minutes, stirring halfway, until carrots are tender and slightly caramelized.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
05 - In a large bowl, combine cooked barley, roasted carrot ribbons, red onion, and baby spinach. Drizzle with dressing and toss gently until well mixed.
06 - Serve warm, garnished with parsley, feta cheese if using, and pumpkin seeds.

# Expert Advice:

01 -
  • The warm barley and roasted carrots make it incredibly satisfying without feeling heavy
  • It comes together quickly but looks impressive on the table
  • The leftovers actually taste better the next day
02 -
  • Do not skip toasting the pumpkin seeds, it makes a huge difference in texture and flavor
  • The salad is best served warm but room temperature works perfectly too
  • If you plan to make this ahead, keep the dressing separate until serving
03 -
  • Save time by roasting the vegetables while the barley simmers
  • Use a Y-shaped peeler for easier carrot ribbon making
  • The dressing can be doubled and kept in the fridge for up to a week

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