Appetizers & Starters > Salads & Cold Starters > Grain & Legume Salads > Barley and Vegetable Salad

Spiced Barley Salad with Roasted Vegetables

A warm and flavorful salad featuring roasted root vegetables, aromatic spices, and hearty barley. A delightful combination of sweet and savory flavors.

Prep Time
25 minutes
Cook Time
55 minutes
Servings
4-6
Ingredients
  • 1 cup Pearled Barley
  • 3 cups Water
  • 2 medium, peeled and diced Carrots
  • 1 medium, peeled and diced Sweet Potato
  • 1 cup, peeled, seeded and diced Butternut Squash
  • 1 medium, cut into wedges Red Onion
  • 3 tablespoons Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Cinnamon
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Maple Syrup
  • 1/4 cup, chopped Fresh Cilantro
  • 1/4 cup Dried Cranberries
  • 2 tablespoons Toasted Pepitas (Pumpkin Seeds)

Cooking the Barley

In a medium saucepan, combine the pearled barley and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the barley is tender and the water is absorbed. Fluff with a fork and set aside.

Roasting the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss the diced carrots, sweet potato, butternut squash, and red onion wedges with olive oil, cumin, coriander, turmeric, cinnamon, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Making the Dressing

In a small bowl, whisk together the lemon juice and maple syrup.

Assembling the Salad

In a large bowl, combine the cooked barley, roasted vegetables, dried cranberries and dressing. Toss gently to combine.

Serving

Garnish with fresh cilantro and toasted pepitas. Serve warm or at room temperature.

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FAQ

  • Can I use other root vegetables?

    Yes, parsnips, turnips, or beets would also be delicious in this salad.
  • Can I add other spices?

    Feel free to experiment with other warming spices such as ginger or cardamom.
  • Can I use a different sweetener?

    Agave nectar or honey can be used in place of maple syrup.
  • How long will the Roasted Vegetables keep in the fridge?

    Roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days.