Discover the succulent benefits of our Root Vegetable Barley Salad. A gourmet symphony of rustic and nutritious flavors that will delight your taste buds. A plant-based experience to savor!
Preparation
45
min
Cooking
45
min
Portion
4
Ingredients
- 180 ml (3/4 cup) hulled barley
- 560 ml (2 1/4 cups) of water
- 250 ml (1 cup) butternut squash, peeled and cut into small cubes
- 12 colorful Nantes carrots, cut in half
- 4 beets cut into thin slices
- 45 ml (3 tbsp) olive oil
- 30 ml (2 tbsp) honey
- 30 ml (2 tbsp) balsamic vinegar
- 15 ml (1 tbsp) dijon mustard
- 5 ml (1 tsp) fresh ginger, finely chopped
- 2 fresh rosemary stems (leaves only)
- 1 L (4 cups) kale (leaves only)
- 125 g (4 oz) crumbled light feta cheese
- Salt and pepper to taste
Preparation
- Place the barley and water in a saucepan, cover and heat over medium-high heat. Bring to a boil, then simmer over low heat for 45 minutes or until the grains are tender. Drain if the water is not completely absorbed.
- Meanwhile, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.
- Place squash, carrots and beets on the baking tray.
- In a small bowl, combine olive oil, honey, balsamic vinegar, dijon mustard, fresh ginger and rosemary leaves. Season with salt and pepper.
- Using a pastry brush, brush the vegetables with about a quarter of the vinaigrette, then set aside for the salad. Grill the vegetables in the oven for 15 minutes.
- Just before serving, divide the kale, cooked barley, root vegetables and feta into 4 bowls. Pour the remaining dressing over the salad and season with salt and pepper to taste. To make a complete meal, add a protein-rich food such as grilled tofu cubes, chicken strips or edamame.
Notes
Vegetables and barley can be kept for 3 days in the refrigerator. For better storage, avoid mixing the dressing in advance with the rest of the ingredients.
Registered Dietitian Nutritionist
