Roasted Veggies Barley Salad
Elevate your weeknight dinners or meal prep game with this vibrant and satisfying Roasted Veggies Barley Salad! Packed with wholesome pearl barley, caramelized roasted vegetables like carrots, zucchini, and cherry tomatoes, and tossed in a tangy lemon-Dijon vinaigrette, this nutrient-rich dish is a perfect balance of hearty and fresh flavors. With a sprinkle of fresh parsley and an optional topping of creamy feta cheese, this salad is as versatile as it is delicious—serve it warm for a cozy main dish or chilled as a refreshing side. Ready in just an hour and full of vibrant colors and textures, this easy-to-make salad is ideal for meal prepping healthy lunches or impressing guests at potlucks. Discover a new favorite way to enjoy seasonal veggies while keeping your meals light and flavorful!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 3 cups water
- 2 medium carrots
- 1 medium zucchini
- 1 medium red bell pepper
- 1 small red onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh parsley
- 0.25 cup feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Rinse 1 cup of pearl barley under cold water, then add it to a medium saucepan with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes or until tender. Drain any excess water and set aside to cool.
While the barley cooks, wash and prepare the vegetables. Peel and cut the carrots into thin slices, dice the zucchini, slice the red bell pepper into strips, cut the red onion into wedges, and leave cherry tomatoes whole.
In a large mixing bowl, toss all prepared vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Spread the vegetables in an even layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey to create the dressing.
In a large salad bowl, combine the cooked pearl barley, roasted vegetables, and chopped fresh parsley.
Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
If desired, sprinkle 0.25 cup of crumbled feta cheese on top for added flavor.
Serve the salad warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5174 mg | 225% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 41.9 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
