This Warm Barley Salad with Roasted Vegetables is a nutritious and satisfying dish, perfect for Thanksgiving gatherings. The combination of hearty barley and seasonal roasted vegetables creates a delightful flavor profile that complements any holiday meal.
The recipe is simple to prepare and can be made ahead of time, making it an excellent choice for busy holiday cooking.
Hearty Barley Salad with Roasted Vegetables
This salad features tender barley mixed with a variety of roasted vegetables such as bell peppers, zucchini, and carrots, all tossed in a light vinaigrette. It takes about 45 minutes to prepare and serves 6 people.
Ingredients
- 1 cup pearl barley
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 2 carrots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Cook the Barley: In a medium pot, bring the vegetable broth or water to a boil. Add the barley, reduce heat to low, cover, and simmer for about 30-35 minutes, or until tender. Drain any excess liquid and set aside.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced bell peppers, zucchini, and carrots with olive oil, salt, pepper, and oregano. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Combine Ingredients: In a large bowl, combine the cooked barley, roasted vegetables, chopped parsley, and lemon juice. Toss gently to mix.
- Serve: Enjoy the salad warm or at room temperature. It can be served as a side dish or a light main course.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 220kcal
- Fat: 7g
- Protein: 6g
- Carbohydrates: 35g
