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How to Make Barley Salad with Roasted Vegetables: A Nutritious and Flavor-Packed Dish

Barley Salad with Roasted Vegetables is a hearty, nutritious dish that’s perfect as a side or a light main meal. The nutty flavor of cooked barley pairs perfectly with the sweetness and smokiness of roasted vegetables like bell peppers, carrots, and zucchini. This salad is packed with fiber, vitamins, and minerals, making it a great choice for a healthy, well-balanced meal. The addition of a zesty dressing brings everything together, adding a fresh and tangy twist to this wholesome dish.

At Green Gourmet, we’re excited to show you how to make this delicious Barley Salad with Roasted Vegetables, along with helpful tips, nutritional information, and FAQs to ensure that every bite is full of flavor and nourishment.

How to Make Barley Salad with Roasted Vegetables

Ingredients:

1 cup pearl barley (rinsed)
2 medium bell peppers (chopped)
1 zucchini (sliced)
2 carrots (peeled and chopped)
1 red onion (cut into wedges)
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley (for garnish)

For the Dressing:

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
Salt and pepper to taste

Instructions:

Cook the Barley: Bring a large pot of salted water to a boil. Add the rinsed barley and cook for about 25-30 minutes, or until tender but still chewy. Drain and set aside to cool.
Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the chopped bell peppers, zucchini, carrots, and onion with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
Prepare the Dressing: While the vegetables are roasting, whisk together the olive oil, balsamic vinegar, Dijon mustard, lemon juice, honey, salt, and pepper in a small bowl until well combined.
Assemble the Salad: In a large bowl, combine the cooked barley and roasted vegetables. Pour the dressing over the mixture and gently mix until everything is evenly coated. Garnish with fresh parsley.
Serve and Enjoy: Serve the salad warm or at room temperature, perfect for lunch, dinner, or as a healthy side dish.

Nutritional Information of Barley Salad with Roasted Vegetables

Here’s a breakdown of the nutritional content per serving of Barley Salad with Roasted Vegetables:

Nutrient	Amount	% Daily Value
Calories	250 kcal	12%
Carbohydrates	40 g	13%
Protein	6 g	12%
Fat	9 g	14%
Fiber	8 g	32%
Vitamin A	9000 IU	180%
Vitamin C	45 mg	50%
Calcium	60 mg	6%
Iron	2 mg	11%

Benefits of Barley Salad with Roasted Vegetables

Rich in Fiber: Barley is packed with fiber, which supports digestive health and helps maintain stable blood sugar levels.
Nutrient-Dense: This salad is loaded with vitamins and minerals from the vegetables, making it a powerhouse of nutrients that supports overall well-being.
Heart-Healthy: Barley and olive oil contain heart-healthy components, such as beta-glucan and monounsaturated fats, that help lower cholesterol levels.
Low in Calories, High in Satisfaction: With only around 250 calories per serving, this salad is filling and satisfying without being heavy, making it perfect for a light yet nutritious meal.
Naturally Vegan and Dairy-Free: This salad is naturally vegan and can easily be made gluten-free if using a gluten-free grain substitute.

Tips for Enhancing Barley Salad with Roasted Vegetables

Add Protein: For a more filling meal, you can add chickpeas, tofu, or grilled chicken to the salad.
Try Different Vegetables: Feel free to switch up the vegetables with whatever you have on hand—eggplant, sweet potatoes, or broccoli would be great alternatives.
Make It Ahead: Barley salad tastes even better the next day as the flavors meld together. Make it in advance for a simple and convenient meal.
Customize the Dressing: You can make the dressing more garlicky by adding minced garlic or spicier with a pinch of red pepper flakes.

FAQs About Barley Salad with Roasted Vegetables

Q1: Can I make this salad ahead of time?
A1: Yes! This salad is great for meal prep. You can make it ahead and store it in the refrigerator for up to 3 days. The flavors actually improve as the ingredients sit and absorb the dressing.

Q2: Can I use a different grain instead of barley?
A2: Absolutely. You can substitute barley with quinoa, farro, bulgur, or even brown rice. Modify the cooking time depending on the type of grain you select.

Q3: How long does barley salad last in the fridge?
A3: Barley salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s perfect for meal prepping or for leftovers.

Q4: Is this salad good for a picnic or potluck?
A4: Yes! Barley salad is a great dish for picnics, potlucks, or gatherings because it can be served at room temperature and keeps well without wilting.

Q5: Can I freeze barley salad?
A5: While it’s possible to freeze barley, the texture of the roasted vegetables may not hold up well after thawing. It’s best to enjoy this salad fresh or within a few days of making it.

Conclusion

Barley Salad with Roasted Vegetables is a wholesome, hearty dish that’s easy to prepare and full of nourishing ingredients. The nutty texture of barley combined with the rich flavors of roasted vegetables and a zesty dressing makes this salad a perfect option for lunch, dinner, or meal prep. Whether you’re serving it at a gathering or enjoying it as a quick meal, this salad is sure to be a hit.

Give this recipe a try, and enjoy the delicious combination of barley and roasted vegetables in a healthy, satisfying salad!