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
Scale
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.
