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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Roasted Veggies Barley Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions