Warm Barley Roasted Spring Salad (Printable Version)
Chewy pearl barley with roasted spring vegetables, lemon-herb dressing, feta and toasted pine nuts. Serve warm.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley, rinsed
02 - 3 cups vegetable broth or water
→ Vegetables
03 - 1 bunch radishes (about 8), trimmed and halved
04 - 1 bunch baby carrots (about 8), peeled and halved lengthwise
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup sugar snap peas, trimmed
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey or maple syrup
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons chopped fresh parsley
17 - 1 tablespoon chopped fresh chives
→ Garnish
18 - 1/4 cup crumbled feta cheese (optional)
19 - 2 tablespoons toasted pine nuts (optional)
# How to Make It:
01 - Set oven temperature to 425°F (220°C) and allow to fully preheat.
02 - Toss radishes, carrots, asparagus, and sugar snap peas with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Arrange in a single layer on a baking sheet.
03 - Roast prepared vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - In a medium saucepan, bring vegetable broth or water to a boil. Add rinsed barley, reduce heat to low, cover, and simmer for 25 to 30 minutes or until barley is tender and most of the liquid is absorbed. Drain any excess liquid if necessary.
05 - In a small mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, black pepper, chopped parsley, and chopped chives until fully emulsified.
06 - Transfer cooked barley and roasted vegetables to a large serving bowl. Drizzle dressing over mixture and toss gently to coat evenly.
07 - Garnish with crumbled feta cheese and toasted pine nuts if desired. Serve warm.
# Expert Advice:
01 -
- The chewy barley soaks up the zesty lemon-herb dressing even better than pasta.
- This recipe turns humble fridge veggies into something you'd happily serve to friends or bring to a picnic.
02 -
- Rushing the roasting step leaves the veggies sad and soggy instead of golden and sweet—I found out the hard way.
- Letting the barley sit for a few minutes after draining helps it dry out, so your salad isn’t watery.
03 -
- Use a rimmed baking sheet so the vegetables roast rather than steam.
- Finishing the barley with a drizzle of olive oil before mixing keeps the texture perfectly glossy and separate.