Warm Barley Roasted Carrot Salad (Printable Version)
Nutty barley pairs with caramelized roasted carrots, fresh spinach, and tangy feta in a vibrant citrus-dressed Mediterranean bowl.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups water
03 - 1/2 tsp salt
→ Vegetables
04 - 4 large carrots, peeled and cut into sticks
05 - 1 small red onion, sliced
06 - 2 cups baby spinach leaves
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1 small garlic clove, finely minced
12 - Salt and pepper, to taste
→ Toppings
13 - 1/4 cup crumbled feta cheese
14 - 1/4 cup toasted walnuts, roughly chopped
15 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss carrot sticks and red onion slices with 1 tbsp olive oil, salt, and pepper. Spread on the prepared baking sheet. Roast for 25-30 minutes, turning halfway, until tender and lightly caramelized.
03 - Rinse barley thoroughly. In a medium saucepan, combine barley, water, and 1/2 tsp salt. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes or until barley is tender. Drain excess water if needed.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.
05 - In a large bowl, combine warm barley, roasted carrots and onions, and baby spinach. Drizzle with dressing and toss gently until well mixed and spinach is slightly wilted.
06 - Transfer to a serving platter. Top with crumbled feta, toasted walnuts, and fresh parsley. Serve warm or at room temperature.
# Expert Advice:
01 -
- The way the warm barley slightly wilts the spinach creates the most incredible texture
- Roasted carrots become candy sweet and make every bite feel like comfort food
02 -
- Do not skip toasting the walnuts. Raw walnuts can taste bitter, but toasting brings out their natural sweetness.
- Barley continues to absorb liquid as it sits, so the salad might need a splash more dressing if you make it ahead.
03 -
- Cut your carrot sticks uniformly so they roast at the same rate
- Let the barley cool for about 5 minutes before tossing so the spinach does not get too wilted