Barley Salad with Roasted Vegetables

Ingredients

• 1 cup pearl barley
• 3 cups vegetable broth (or water)
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1 red bell pepper (chopped)
• 1 small red onion (diced or cut into wedges)
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil or mint (optional)
• 1/4 cup toasted almonds, walnuts, or pumpkin seeds (optional)
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Add pearl barley and vegetable broth or water to a medium saucepan. Bring to a boil, then reduce heat to low.Cover and simmer for 25–30 minutes, or until the barley is tender but still chewy. Drain any excess liquid, fluff with a fork, and set aside to cool slightly.

2. 2

   Preheat oven to 425°F. Line a large baking sheet with parchment paper.Add broccoli, mushrooms, red bell pepper, red onion, and corn to the baking sheet. Drizzle with olive oil, then season with salt, pepper, garlic powder, and oregano. Toss until evenly coated.

3. 3

   Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized around the edges.

4. 4

   In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper until smooth.

5. 5

   Add cooked barley and roasted vegetables to a large bowl. Pour the lemon vinaigrette over the top and toss until everything is evenly coated.Fold in feta cheese, parsley, basil or mint if using, and toasted nuts or seeds.

6. 6

   Serve the salad warm, at room temperature, or chilled. Add an extra squeeze of lemon juice or sprinkle of feta before serving if desired.