Roasted Veggies Barley Salad

Elevate your weeknight dinners or meal prep game with this vibrant and satisfying Roasted Veggies Barley Salad! Packed with wholesome pearl barley, caramelized roasted vegetables like carrots, zucchini, and cherry tomatoes, and tossed in a tangy lemon-Dijon vinaigrette, this nutrient-rich dish is a perfect balance of hearty and fresh flavors. With a sprinkle of fresh parsley and an optional topping of creamy feta cheese, this salad is as versatile as it is delicious—serve it warm for a cozy main dish or chilled as a refreshing side. Ready in just an hour and full of vibrant colors and textures, this easy-to-make salad is ideal for meal prepping healthy lunches or impressing guests at potlucks. Discover a new favorite way to enjoy seasonal veggies while keeping your meals light and flavorful!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup pearl barley
• 3 cups water
• 2 medium carrots
• 1 medium zucchini
• 1 medium red bell pepper
• 1 small red onion
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons fresh parsley
• 0.25 cup feta cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse 1 cup of pearl barley under cold water, then add it to a medium saucepan with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes or until tender. Drain any excess water and set aside to cool.

Step 3

While the barley cooks, wash and prepare the vegetables. Peel and cut the carrots into thin slices, dice the zucchini, slice the red bell pepper into strips, cut the red onion into wedges, and leave cherry tomatoes whole.

Step 4

In a large mixing bowl, toss all prepared vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Step 5

Spread the vegetables in an even layer on a large baking sheet lined with parchment paper. Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 6

In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey to create the dressing.

Step 7

In a large salad bowl, combine the cooked pearl barley, roasted vegetables, and chopped fresh parsley.

Step 8

Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.

Step 9

If desired, sprinkle 0.25 cup of crumbled feta cheese on top for added flavor.

Step 10

Serve the salad warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	1784.6 grams (1784.6g)

Amount per serving	% Daily Value*
Calories	1521

Total Fat 60.00g	77%
Saturated Fat 16.30g	82%
Polyunsaturated Fat 4.30g
Cholesterol 53mg	18%
Sodium 5175mg	225%
Total Carbohydrate 217.10g	79%
Dietary Fiber 43.20g	154%
Total Sugars 41.90g
Protein 35.80g	72%

Vitamin D 0IU	0%
Calcium 542mg	42%
Iron 9mg	48%
Potassium 2326mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 9.2%

Carbs: 56.0%