Warm Barley Roasted Spring Onion (Printable Version)

Hearty warm barley with roasted spring onions, cherry tomatoes, zucchini and bright lemon-Dijon dressing.

# Ingredient List:

→ Grains

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

→ Vegetables

03 - 8 spring onions, trimmed and halved lengthwise
04 - 1 cup cherry tomatoes, halved
05 - 1 small zucchini, diced
06 - 1 cup baby spinach leaves
07 - 2 tablespoons olive oil

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1 teaspoon honey or maple syrup
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - 2 tablespoons crumbled feta cheese (optional)
16 - 2 tablespoons toasted walnuts or almonds (optional)

# How to Make It:

01 - Set oven to 425°F. Prepare baking sheet for roasting.
02 - Combine spring onions, cherry tomatoes, and zucchini with 2 tablespoons olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes, turning once, until vegetables are caramelized and tender.
03 - Rinse barley under cold water. Place in saucepan with vegetable broth or water. Bring to a boil, reduce to a simmer, cover, and cook for 25 to 30 minutes until barley is tender but retains chew. Drain any excess liquid.
04 - Whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper in a mixing bowl until emulsified.
05 - In a large bowl, combine cooked barley, roasted vegetables, and baby spinach. Toss gently with prepared dressing while ingredients remain warm.
06 - Taste, adjust seasoning with salt or pepper as needed. Transfer to serving platter. Garnish with chopped parsley, crumbled feta, and toasted nuts if desired. Serve immediately or at room temperature.

# Expert Advice:

01 -
  • The roasted vegetables become sweet and caramelized while the barley stays satisfyingly chewy
  • It tastes even better the next day, making it perfect for lazy meal prep
02 -
  • The barley needs to stay slightly chewy not mushy so start checking it after 20 minutes
  • Tossing the salad while the barley is warm helps the spinach wilt slightly and the dressing absorb better
03 -
  • Toast your nuts in a dry pan for 2 minutes to deepen their flavor
  • Let the roasted vegetables cool for 5 minutes before tossing so the spinach does not wilt completely

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