Winter Roasted Vegetable Salad with Barley

Name: Winter Roasted Vegetable Salad with Barley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 cup uncooked pearl barley; 3 cups water; 12 Brussels sprouts; 2 large carrots; 1 small-medium sweet potato; 2-3 medium beets; 4 medium tomatoes; 3-4 tablespoons olive oil; 1 teaspoon garlic powder; 5 dashes Italian seasoning; salt & pepper; handful of spinach; 3 heaping tablespoons tahini; Juice of 1/2 lemon; 1 clove garlic; 1 tablespoon pure maple syrup; salt & pepper; Water to thin the dressing (3-4 tbsp)

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4
Course
Salad
Cuisine
American

Winter Roasted Vegetable Salad with Barley

Nina Acevedo

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This roasted vegetable salad with barley doubles as a vegan meal prep idea! Topped with a delicious maple tahini dressing, it makes a healthy and satisfying light meal.

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Ingredients

Servings

1 cup uncooked pearl barley rinsed
3 cups water
12 Brussels sprouts trimmed (and cut into halves if they're large)
2 large carrots peeled and sliced
1 small-medium sweet potato peeled & diced
2-3 medium beets peeled & cut up
4 medium tomatoes quartered
3-4 tablespoons olive oil
1 teaspoon garlic powder or to taste
5 dashes Italian seasoning or to taste
salt & pepper to taste
handful of spinach optional

Dressing:

3 heaping tablespoons tahini
Juice of 1/2 lemon
1 clove garlic minced
1 tablespoon pure maple syrup
salt & pepper to taste
Water to thin the dressing (3-4 tbsp)

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Instructions

Cook barley according to package directions (I cooked 1 cup barley in 3 cups of water with a pinch of salt and it took about half an hour).
Meanwhile, preheat oven to 400F and move the rack to the middle position.
Prep your veggies (try to cut them into pieces that are about the same size (I aimed for about 1" pieces) so they cook more evenly) and add them to a baking sheet. Toss with the olive oil, garlic powder, Italian seasoning, and salt & pepper. Roast them for 20 minutes or until they're cooked. You can flip them halfway through if you wish, but I did not.
Add the dressing ingredients to a bowl and whisk together until smooth. Adjust the lemon juice and seasonings as needed. Thin with 1 tablespoon of water at a time until your desired consistency is reached.
Once everything is ready, you can either add it all to a large bowl or platter and assemble it like you would a salad, or you can portion it out into individual containers if you're going the meal prep route.

Notes

Here's a guide on how to cook barley if you want a little more explanation than I provide here.
Serves 4-6.
This recipe makes quite a lot of food. I had some of it as a salad when I first made it (including the spinach you see in the photos), and then I had the rest as lunches (without spinach). I did not heat the lunches up... that is up to you. I think it would work hot or cold.