Roasted Veggies Barley Salad Recipe

Name: Roasted Veggies Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Veggies; 1 big sweet potato (chopped); 1 big carrot (chopped); 2 celery ribs (chopped); 1 tablespoon olive oil; salt, to taste; pepper, to taste; Salad; 2 cups uncooked pearl barley; 4 cups water; 2 bay leaves; 1 tablespoon olive oil; 1 medium onions (finely chopped) or 1 small onion (finely chopped); 2 garlic cloves (grated); 200 g snow peas (trimmed); 1 bunch fresh spinach (roughly chopped); Dressing; 2/3 tablespoon Dijon mustard; 2 tablespoons extra virgin olive oil (to taste); 1 tablespoon sherry wine vinegar; salt, to taste; pepper, to taste

Servings: persons

Veggies
1 big sweet potato (chopped)
1 big carrot (chopped)
2 celery ribs (chopped)
1 tablespoon olive oil
salt, to taste
pepper, to taste
Salad
2 cups uncooked pearl barley
4 cups water
2 bay leaves
1 tablespoon olive oil
1 medium onions (finely chopped) or 1 small onion (finely chopped)
2 garlic cloves (grated)
200 g snow peas (trimmed)
1 bunch fresh spinach (roughly chopped)
Dressing
2/3 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil (to taste)
1 tablespoon sherry wine vinegar
salt, to taste
pepper, to taste

1
Take the first 6 ingredients and pop them into the oven. Roast them for about half an hour at 200u00b0C.
2
At the same time, put the water to boil. Once it is boiling, add the bay leaves and the barley and leave it to simmer until the barley is chewy - about 25 minutes.
3
When the barley is almost cooked and the roasted veggies almost done, add a tbsp of olive oil to a hot pan and cook the onion until translucent. Add the peas and after another couple of minutes add the spinach. Stir and cook with the lid on for 2-3 minutes, then add the grated garlic and toss to cover.
4
Drain the barley and add it to the pan, together with the roasted veggies and the dressing (made with the last 5 ingredients). Toss to cover.
5
Optional: add a couple of finely sliced chilies.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Veggies, 1 big sweet potato (chopped), 1 big carrot (chopped), 2 celery ribs (chopped), and more.

Yes, Roasted Veggies Barley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Veggies Barley Salad

How did you like this recipe?

Frequently Asked Questions