Warm Barley Roasted Spring Salad (Printable)

Chewy pearl barley with roasted spring vegetables, lemon-herb dressing, feta and toasted pine nuts. Serve warm.

# List of ingredients:

→ Grains

01 - 1 cup pearl barley, rinsed
02 - 3 cups vegetable broth or water

→ Vegetables

03 - 1 bunch radishes (about 8), trimmed and halved
04 - 1 bunch baby carrots (about 8), peeled and halved lengthwise
05 - 1 cup asparagus, trimmed and cut into 2-inch pieces
06 - 1 cup sugar snap peas, trimmed
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey or maple syrup
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons chopped fresh parsley
17 - 1 tablespoon chopped fresh chives

→ Garnish (optional)

18 - 1/4 cup crumbled feta cheese
19 - 2 tablespoons toasted pine nuts

# Steps:

01 - Preheat the oven to 425°F.
02 - Toss radishes, carrots, asparagus, and sugar snap peas with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Arrange the vegetables in a single layer on a baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Meanwhile, bring vegetable broth to a boil in a medium saucepan. Add barley, reduce the heat to low, cover, and simmer for 25 to 30 minutes until barley is tender and most liquid absorbed. Drain any excess liquid.
05 - In a small mixing bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, black pepper, parsley, and chives until emulsified.
06 - In a large serving bowl, gently combine the cooked barley and roasted vegetables. Drizzle with prepared dressing and toss until well coated.
07 - Top with crumbled feta and toasted pine nuts if desired. Serve warm.

# Expert Advice:

01 -
  • The lemon-herb dressing is the perfect bright note, tucked secretly in every chewy bite of barley.
  • I love how this dish carries enough heartiness for a main, yet shines as a side for a relaxed meal with friends.
02 -
  • I once rushed the vegetables and they ended up steaming instead of roasting—give them space on the tray for caramelization.
  • Warming the barley with the vegetables before dressing keeps everything perfectly cohesive and not clumpy.
03 -
  • Use parchment paper when roasting veggies for easy cleanup and less sticking.
  • Let the salad sit for 10 minutes after tossing; the flavors meld beautifully.

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