Warm Barley Roasted Spring Salad (Print Version)
Chewy pearl barley with roasted spring vegetables, lemon-herb dressing, feta and toasted pine nuts. Serve warm.
# List of Ingredients:
→ Grains
01 - 1 cup pearl barley, rinsed
02 - 3 cups vegetable broth or water
→ Vegetables
03 - 1 bunch radishes, trimmed and halved
04 - 1 bunch baby carrots, 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
19 - 2 tablespoons toasted pine nuts
# Step-by-step Instructions:
01 - Set oven to 425°F and allow to preheat fully.
02 - Toss radishes, baby carrots, asparagus, and sugar snap peas in 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 vegetables for 20 to 25 minutes, stirring once halfway through, until tender and lightly caramelized.
04 - Bring 3 cups vegetable broth or water to a gentle boil in a medium saucepan. Add pearl barley, reduce heat to low, cover, and simmer for 25 to 30 minutes until barley is tender and most liquid is absorbed. Drain excess if necessary.
05 - In a small mixing bowl, combine extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, 1/4 teaspoon salt, 1/4 teaspoon black pepper, chopped parsley, and chopped chives. Whisk until emulsified.
06 - Transfer cooked barley and roasted vegetables to a large serving bowl. Drizzle with dressing and gently toss to distribute.
07 - Top with crumbled feta cheese and toasted pine nuts if desired. Serve warm.
# Expert Advice:
01 -
- The lemon-herb dressing is the perfect bright note, tucked secretly in every chewy bite of barley.
- I love how this dish carries enough heartiness for a main, yet shines as a side for a relaxed meal with friends.
02 -
- I once rushed the vegetables and they ended up steaming instead of roasting—give them space on the tray for caramelization.
- Warming the barley with the vegetables before dressing keeps everything perfectly cohesive and not clumpy.
03 -
- Use parchment paper when roasting veggies for easy cleanup and less sticking.
- Let the salad sit for 10 minutes after tossing; the flavors meld beautifully.