salad with barley recipe

Written BySheba G Updated On
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The Best salad with barley recipe

I’ve been making this salad with barley recipe for years, and it’s become a staple in our household. My family loves it, and I love how easy it is to make.

The combination of the nutty flavor of the barley, the sweetness of the vegetables, and the tanginess of the dressing is just perfect. I first discovered this recipe when I was looking for a healthy and filling option for my kids’ lunchboxes.

It’s been a game-changer for us, and I’m so glad I found it. The best part is that it’s incredibly versatile – you can customize it to your taste by adding or subtracting ingredients, so it’s perfect for meal prep or a quick weeknight dinner.

Plus, it’s packed with nutrients and fiber, making it a guilt-free choice for even the pickiest eaters. My kids love helping me prepare the ingredients, and they always get excited when they see the finished product on their plates.

We’ve made this recipe countless times over the years, but it never gets old – every time we sit down to eat it, we all agree that it’s one of our favorite meals. Whether you’re serving it as a main dish or as a side, this salad with barley recipe is sure to become a favorite in your household too.

One of the things I appreciate most about this recipe is that it’s incredibly easy to scale up or down depending on your needs – whether you’re feeding a crowd or just looking for a quick snack for one or two people. The key to making this recipe is to use high-quality ingredients – choose fresh vegetables and flavorful seasonings to bring out the best flavors in your dish.

Barley Salad with Roasted Vegetables

4.9 from 1897 votes

A hearty and nutritious salad featuring barley, roasted vegetables, and a tangy lemon vinaigrette. Perfect for a light lunch or side dish.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Barley

1 cup pearl barley
4 cups water

For the Vegetables

2 medium carrots, peeled and chopped
2 medium bell peppers, chopped
1 medium red onion, chopped
1 zucchini, chopped
2 tbsp olive oil
Salt and pepper to taste

For the Dressing

1/4 cup lemon juice
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste

For Garnish

1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese

👨‍🍳Directions

1Rinse the barley under cold water until the water runs clear.
2Place the barley in a large pot with 4 cups of water.
3Bring to a boil over high heat.
4Reduce heat to medium-low, cover, and let it simmer for 25-30 minutes, or until the barley is tender and the water is absorbed.
5Remove from heat and let it cool to room temperature.
6Preheat the oven to 400°F (200°C).
7In a large mixing bowl, combine the chopped carrots, bell peppers, red onion, and zucchini.
8Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
9Toss to coat the vegetables evenly.
10Spread the vegetables out on a baking sheet lined with parchment paper.
11Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking.
12While the vegetables are roasting, prepare the dressing.
13In a small mixing bowl, whisk together the lemon juice, 2 tablespoons of olive oil, honey, Dijon mustard, salt, and pepper.
14Taste and adjust the seasoning as needed.
Set aside.
15Once the barley is cooked and cooled, transfer it to a large mixing bowl.
16Add the roasted vegetables to the bowl with the barley.
17Pour the dressing over the barley and vegetables.
18Toss gently to combine, ensuring that all ingredients are well coated with the dressing.
19Garnish the salad with chopped fresh parsley and crumbled feta cheese.
20Serve immediately, or refrigerate until ready to serve.
21Enjoy your barley salad with roasted vegetables.

🔧Equipment

Large pot
Baking sheet
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 10mg🧂Sodium: 400mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 10g🥩Protein: 10g

📝Notes

Tips: You can add other vegetables like cherry tomatoes or cucumbers for extra freshness and crunch. For a protein boost, add grilled chicken or chickpeas.

Watch Video Of How Barley Salad with Roasted Vegetables Works

This salad with barley recipe has become a staple in our household because it’s so easy to make and packed with nutrients. One thing I love about this recipe is that you can customize it however you like – add your favorite vegetables or protein sources to make it more substantial.

We like to serve this salad as a main dish on busy weeknights when we need something quick and easy. And because it makes such great leftovers, we often save some for later in the week when we need a healthy pick-me-up.

❓ Frequently Asked Questions About Barley Salad with Roasted Vegetables

Q: What type of barley should I use in this recipe?

A: You can use either hulled or pearl barley for this recipe, but hulled barley will give you more texture and flavor.

Q: Can I make this salad ahead of time?

A: Yes, you can make this salad ahead of time and store it in the refrigerator for up to 3 days.

Q: How do I cook the barley?

A: To cook the barley, combine 1 cup of barley with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until tender.

Q: What are some good substitutions for vegetables in this recipe?

A: Some good substitutions for vegetables in this recipe include diced carrots, chopped bell peppers, sliced cucumbers, and chopped kale.

Q: Can I add protein to this salad?

A: Yes, you can add protein like cooked chicken, salmon fillets, or tofu cubes to make this salad more substantial.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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