Description
A nutritious and flavorful salad featuring barley, roasted vegetables, and pumpkin seeds, perfect for fall.
Ingredients
Scale
- 1 cup barley
- 2 cups water
- 1 cup diced butternut squash
- 1 cup diced sweet potatoes
- 1 red bell pepper, diced
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pumpkin seeds
- 1/4 cup dried cranberries (optional)
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, bring water to a boil and add barley. Reduce heat, cover, and simmer for 30-40 minutes until tender.
- While the barley cooks, toss the butternut squash, sweet potatoes, red bell pepper, and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the vegetables in the oven for 25-30 minutes until tender and slightly caramelized.
- Once the barley is cooked, drain any excess water and fluff with a fork.
- In a large bowl, combine the cooked barley, roasted vegetables, pumpkin seeds, and dried cranberries if using.
- Drizzle with balsamic vinegar and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Add feta cheese for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Fall Harvest Grain Salad, barley salad, roasted vegetables, pumpkin seeds