There is something truly magical about a hearty, vibrant bowl that feels like a warm hug on a chilly day. The Winter Roasted Vegetable Salad with Barley and Lemon-Tahini Dressing Recipe brings together earthy roasted vegetables, nutty chewy barley, and a silky, zesty dressing that cuts through the richness with bright lemon notes. This salad isn’t just a side dish—it’s a celebration of winter’s bounty that you’ll want to make again and again. Every bite bursts with texture and flavor, perfect for keeping cozy while nourishing your body during the colder months.
Ingredients You’ll Need
This recipe relies on a handful of simple but essential ingredients, each chosen to build a balance of textures, colors, and tastes that shine brightly on their own but sing beautifully together.
- Pearl barley: A wonderfully chewy grain that soaks up flavors and adds substance to the salad.
- Brussels sprouts: Roasted for a slightly crispy caramelized edge and tender middle, adding a slight bitterness that pairs perfectly with sweet root veggies.
- Carrots: Sweet and tender when roasted, offering a pop of bright color and subtle earthiness.
- Sweet potato: Creamy and naturally sweet, it balances the savory elements in the dish.
- Beets: Earthy and vibrant, roasted until tender to add gorgeous color and depth.
- Tomatoes: Their acidity and juiciness cut through the richness of the tahini dressing.
- Olive oil: For roasting, lending richness and helping the vegetables caramelize beautifully.
- Garlic powder and Italian seasoning: To infuse the vegetables with aromatic, herby notes.
- Spinach (optional): A leafy green boost to freshen the salad and add a delicate texture contrast.
- Tahini: The creamy base of the dressing that provides a nutty depth.
- Lemon juice: For a bright, fresh zing in the dressing.
- Maple syrup: A touch of natural sweetness to balance the lemon’s tartness.
- Garlic clove: Adds a fresh pungency to the dressing.
- Salt and pepper: To season and harmonize all the components perfectly.
- Water: Used to thin the dressing to a silky, pourable consistency.
How to Make Winter Roasted Vegetable Salad with Barley and Lemon-Tahini Dressing Recipe
Step 1: Cook the Barley
Start by rinsing 1 cup of pearl barley thoroughly under cold water. Combine it with 3 cups of water and a pinch of salt in a pot, then bring to a boil. Once boiling, reduce heat and simmer for about 30 minutes until the barley is tender but still chewy. This step is key because the barley forms the hearty base of your salad, soaking up the flavors of the dressing while adding wonderfully chewy texture.
Step 2: Prep and Roast the Vegetables
While the barley cooks, preheat your oven to 400°F and position the rack in the middle. Trim Brussels sprouts and halve them if they’re large, peel and slice carrots, dice sweet potatoes, and chunk up your beets into roughly 1-inch pieces to ensure even roasting. Quarter tomatoes as well. Toss all the veggies in 3-4 tablespoons of olive oil, sprinkle garlic powder, Italian seasoning, salt, and pepper over them, then spread them out on a baking sheet in a single layer. Roast for about 20 minutes or until tender and caramelized, no need to flip if you like crispy edges on just one side.
Step 3: Whisk Together the Lemon-Tahini Dressing
While the veggies do their thing in the oven, mix 3 heaping tablespoons of tahini with the juice of half a lemon, 1 minced garlic clove, and 1 tablespoon of maple syrup in a bowl. Whisk until smooth and creamy, then season with salt and pepper. Add water a tablespoon at a time until the dressing reaches a pourable but still thick consistency. This dressing is the soul of the salad, balancing tang, creaminess, sweetness, and a subtle punch of garlic.
Step 4: Assemble the Salad
Once your barley and veggies are ready, toss them together with a handful of fresh spinach if using. Drizzle the luscious lemon-tahini dressing over the salad and gently toss to coat everything evenly. You can serve this warm right away or let it chill slightly to meld the flavors better. Either way, it’s an inviting combination that looks as gorgeous as it tastes.
How to Serve Winter Roasted Vegetable Salad with Barley and Lemon-Tahini Dressing Recipe
Garnishes
Sprinkle toasted pumpkin seeds or chopped fresh parsley on top to add crunch and a burst of freshness. A few crumbles of feta cheese create a lovely salty contrast, or add pomegranate seeds for a jewel-like pop of sweetness and color that elevates the salad even further.
Side Dishes
This salad is versatile enough to be the main event, but it also pairs beautifully with warm crusty bread or grilled protein like chicken or salmon to round out the meal. A bowl of homemade soup alongside makes for the ultimate comforting winter dinner.
Creative Ways to Present
For a stunning presentation at a dinner party, layer the salad ingredients in a clear glass trifle bowl so you can see all the colorful veggies and grains. Alternatively, serve it in individual mason jars for easy grab-and-go lunches or vibrant meal prep options.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors continue to intensify, making it an even better option for next-day lunches or a quick dinner fix. Just give it a gentle stir before serving.
Freezing
Since the salad contains fresh spinach and roasted vegetables, freezing is not ideal as the texture will change significantly upon thawing. It’s best to prepare this recipe fresh or store leftovers refrigerated.
Reheating
If you prefer to enjoy your salad warm, reheat just the cooked barley and roasted vegetables in a microwave or on the stovetop, then toss with fresh spinach and dressing after warming to retain the fresh flavors and texture.
FAQs
Can I substitute the barley with another grain?
Absolutely! Bulgur, quinoa, or farro can work well if you want to switch things up, though keep in mind the cooking times and water ratios will vary slightly with each grain.
Is this salad gluten-free?
Traditional pearl barley contains gluten, so this recipe is not gluten-free as written. For a gluten-free option, substitute barley with cooked quinoa or millet.
Can I make the dressing without tahini?
If tahini is not available or you prefer a different flavor, try blending in almond butter or a smooth sunflower seed butter for a similar creamy texture and nutty note.
How spicy is the salad?
The salad is very mild and approachable in terms of spice, focusing more on savory and tangy flavors. If you want to add heat, a pinch of crushed red pepper flakes to the dressing or sprinkled over the roasted vegetables works nicely.
Can I add protein to make it more filling?
Yes! Chickpeas, grilled chicken, or tofu are excellent additions to boost protein and turn this salad into a hearty main dish.
Final Thoughts
I can’t recommend the Winter Roasted Vegetable Salad with Barley and Lemon-Tahini Dressing Recipe enough for anyone craving a nourishing, colorful dish that satisfies both the soul and the palate. Each time I make it, I’m reminded how simple ingredients can create magic when combined with a little love and care. Trust me, once you try it, this salad will quickly earn a permanent spot in your winter recipe rotation.
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Winter Roasted Vegetable Salad with Barley and Lemon-Tahini Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Winter Roasted Vegetable Salad with Barley is a hearty and wholesome dish featuring nutty pearl barley and a medley of roasted winter vegetables such as Brussels sprouts, carrots, sweet potato, beets, and tomatoes. Tossed in a creamy, tangy tahini-lemon dressing, this salad is perfect for a nutritious lunch or dinner, offering a delightful balance of textures and flavors that celebrate seasonal produce.
Ingredients
Grains and Vegetables
- 1 cup uncooked pearl barley (rinsed)
- 3 cups water (for cooking barley)
- 12 Brussels sprouts (trimmed and halved if large)
- 2 large carrots (peeled and sliced)
- 1 small-medium sweet potato (peeled and diced)
- 2–3 medium beets (peeled and cut into pieces)
- 4 medium tomatoes (quartered)
- Handful of spinach (optional)
Seasoning and Oil
- 3–4 tablespoons olive oil
- 1 teaspoon garlic powder (or to taste)
- 5 dashes Italian seasoning (or to taste)
- Salt & pepper (to taste)
Dressing
- 3 heaping tablespoons tahini
- Juice of 1/2 lemon
- 1 clove garlic (minced)
- 1 tablespoon pure maple syrup
- Salt & pepper (to taste)
- 3–4 tablespoons water (to thin the dressing)
Instructions
- Cook Barley: Rinse 1 cup of pearl barley and combine it with 3 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce heat and simmer for about 30 minutes until the barley is tender and water is absorbed. Drain any excess water if necessary.
- Preheat Oven: While the barley cooks, preheat your oven to 400°F (200°C) and position the rack in the middle of the oven for even roasting.
- Prepare and Roast Vegetables: Chop all vegetables into roughly 1-inch pieces to ensure uniform cooking. Place Brussels sprouts, carrots, sweet potato, beets, and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for about 20 minutes or until vegetables are tender and slightly caramelized. Optionally flip halfway through for balanced roasting.
- Make the Dressing: In a bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, salt, and pepper until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Assemble the Salad: Once the barley and roasted vegetables are ready and cooled slightly, combine them in a large bowl or platter. Add a handful of spinach if using. Drizzle the tahini dressing over the salad and toss gently to coat everything evenly. Serve immediately or portion into containers for meal prep.
Notes
- Cut vegetables into uniform sizes for even roasting.
- Flipping the vegetables halfway through roasting can help achieve an even caramelization but is optional.
- Adjust garlic powder and Italian seasoning according to your taste preferences.
- If tahini is too thick, you can add extra water or lemon juice to achieve the desired dressing consistency.
- This salad can be served warm, at room temperature, or chilled.
- Spinach is optional and can be substituted with kale or arugula for variation.
- Barley can be cooked in advance and refrigerated to save time.
