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Roasted Vegetable & Barley Salad Recipe

Roasted Vegetable & Barley Salad Recipe

1-hour 20-Minute recipe Serves 6
Infuse your summer with flavour! This delicious roasted vegetable and barley salad recipe— packed with the freshest of summer ingredients— makes for a wonderful side dish, and is perfect for backyard entertaining.
1-hour 20-Minute recipe Serves 6

Directions

Prep: 5 mins | Cook: 1 hour 15 mins
  • 1

    Bring broth to a boil in a medium saucepan with a tight-fitting lid. Add barley and bay leaf. Cover, reduce heat to low and simmer until soft but not mushy, 40 to 50 minutes. Drain excess liquid, then set aside.

  • 2

    Position racks in upper and lower thirds of oven, then preheat to 400°F.

  • 3

    Combine carrots, fennel and Brussels sprouts on one baking sheet. Combine beets and potatoes on a second baking sheet. Drizzle 2 tbsp of the oil onto each baking sheet. Sprinkle 1/4 tsp each of the salt and pepper onto both baking sheets, then toss to coat.

  • 4

    Roast beets and potatoes until softened and browned on the edges, about 40 minutes. Roast carrots, fennel and Brussels sprouts until tender and starting to brown, about 20 minutes.

  • 5

    On a large serving dish, combine barley, shallots, balsamic vinegar, remaining 4 tbsp of the olive oil. Add roasted vegetables, parsley and gorgonzola and lightly toss. Serve warm.

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Last updated: August 11th, 2021

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