Winter Roasted Vegetable Salad with Barley
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5
6 reviews
Excellent
Winter Roasted Vegetable Salad with Barley
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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
- 1 cup pearl barley rinsed, uncooked
- 3 cups water
- 12 Brussels sprouts trimmed (and cut into halves if they're large)
- 2 carrot peeled and sliced, large
- 1 sweet potato peeled & diced, small-medium
- 2-3 beet peeled & cut up, medium
- 4 tomato quartered, medium
- 3-4 tablespoons olive oil
- 1 teaspoon garlic powder or to taste
- 5 Italian seasoning or to taste, dashes
- salt to taste
- black pepper to taste
- spinach optional, handful
Dressing:
- 3 tahini heaping tablespoons
- lemon juice of half
- 1 clove garlic minced
- 1 tablespoon pure maple syrup
- salt to taste
- black pepper to taste
- water to thin the dressing (3-4 tbsp
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.
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Overall Rating
5
6 reviews
Excellent
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