4.9 from 107 votes
Barley Salad with Roasted Vegetables
Barley Salad with Roasted Vegetables blends tender, chewy pearled barley with caramelized roasted zucchini, bell peppers, and red onion, seasoned with baharat or ras al hanout and smoked paprika. The dish is brightened with fresh lemon juice, herbs like parsley and green onion, and optionally topped with feta cheese and toasted pine nuts for added texture and flavor. This hearty salad is ideal for those seeking a warm grain salad with Middle Eastern-inspired spices.
Prep Time
10 mins
Cook Time
40 mins
Servings:
6
Calories:
154 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 1 cup barley pearled
- 2 1/2 cups water
- 2 zucchini diced
- 1 red bell pepper diced
- 1 bell pepper diced, yellow
- 1 red onion diced, medium
- extra virgin olive oil
- kosher salt
- black pepper freshly ground
- 2 teaspoons baharat spice mix or ras al hanout, divided
- 3/4 teaspoon smoked paprika divided
- 2 green onion finely chopped
- 1 garlic minced, clove
- 1/3 cup parsley chopped, fresh
- 2 tablespoons lemon juice fresh
- feta cheese (optional)
- pine nuts optional, toasted
Instructions
- Get ready. Preheat oven to 425°F. Rinse the barley in a fine mesh sieve to remove any surface starch.
- Cook barley. Transfer barley to a saucepan and add water. Bring to a boil, then lower heat to a simmer. Cover and cook until the barley is cooked through (should be tender but maintains some chew), anywhere from 30 to 45 minutes.
- Roast vegetables. While barley is cooking, place zucchini, bell peppers, and onion on a large rimmed baking sheet. Drizzle with extra virgin olive oil. Season with salt, pepper, 1 1/2 teaspoons baharat or ras al hanout, and 1/2 teaspoon smoked paprika. Toss to coat. Spread evenly in one layer on the baking sheet. Roast until softened and beginning to caramelize, about for 25 minutes.
- Drain and season barley. When barley is ready, drain it through a fine mesh sieve to remove any excess water. Transfer cooked barley to a large mixing bowl. Season it with salt, pepper, and remaining 1/2 teaspoon baharat or ras al hanout and 1/4 teaspoon smoked paprika. Toss to combine.
- Combine the barley and vegetables. Once the vegetables are ready, add them to the bowl with the barley. Add green onions, garlic, and parsley. Dress with lemon juice and a good drizzle of extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts. Serve warm, at room temperature, or chilled.
Cup of Yum
Notes
- Dress the salad with lemon juice and olive oil only shortly before serving to keep flavors fresh.
- Hold off adding feta cheese and pine nuts until serving to preserve texture and prevent sogginess.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Nutrition Information
Calories
154kcal
(8%)
Carbohydrates
33.5g
(11%)
Protein
5.1g
(10%)
Fat
0.9g
(1%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.1g
(1%)
Sodium
18.3mg
(1%)
Potassium
416.9mg
(9%)
Fiber
7.2g
(29%)
Sugar
3.8g
(8%)
Vitamin A
1243.2IU
(25%)
Vitamin C
82.1mg
(91%)
Calcium
40.1mg
(4%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 154
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 33.5g | 11% |
| Protein | 5.1g | 10% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 18.3mg | 1% |
| Potassium | 416.9mg | 9% |
| Fiber | 7.2g | 29% |
| Sugar | 3.8g | 8% |
| Vitamin A | 1243.2IU | 25% |
| Vitamin C | 82.1mg | 91% |
| Calcium | 40.1mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.