A cozy, grain-based salad brimming with roasted seasonal vegetables, nutty pearl barley, and a tangy lemon-herb vinaigrette. It's colorful, textural, and ideal warm or chilled—great for meal prep, potlucks, or hearty side dishes.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrFor the Salad
¾ cup pearl barley, rinsed
1 ½ cups carrots, peeled and cut into ½-inch chunks
1 ½ cups parsnips or sweet potatoes, peeled and diced
1 Red bell pepper, chopped
1 small red onion, cut into wedges
2 tbsp olive oil, for roasting
1 ½ tsp salt, divided
½ tsp black pepper
½ tsp smoked paprika (optional)
¼ cup crumbled feta or goat cheese (optional)
¼ cup toasted walnuts or pepitas, for crunch
2 tbsp chopped parsley (or dill/mint)
For the Lemon-Herb Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbsp lemon juice (plus zest)
1 tsp Dijon mustard
1 small garlic clove, finely grated
Salt & black pepper, to taste
Cook the Barley
1
Bring a medium saucepan of water to a boil. Add rinsed pearl barley and a pinch of salt.
Simmer for 25–30 minutes , or until tender but chewy.
Drain and let cool slightly.
Roast the Vegetables
2
Preheat oven to 425°F (220°C) .
Toss carrots , parsnips , red bell pepper , and red onion in a bowl with olive oil , 1 tsp salt , pepper , and smoked paprika .
Spread on a lined baking sheet in a single layer.
Roast for 25–30 minutes , stirring once halfway, until golden and tender.
Make the Vinaigrette
3
In a small bowl or jar, whisk together olive oil , lemon juice , zest , mustard , garlic , and a pinch of salt and pepper .
Taste and adjust lemon or seasoning as needed.
Assemble the Salad
4
In a large bowl, combine cooked barley and roasted vegetables .
Pour in the lemon vinaigrette and toss to coat evenly.
Stir in herbs , walnuts or pepitas , and cheese if using.
Serve warm or at room temperature.
Optional Additions
5
Protein: Add chickpeas, grilled chicken, or halloumi
Greens: Mix in baby spinach or arugula just before serving
Sweet contrast: Toss in dried cranberries or golden raisins
Pairing Suggestions
6
Wine: Dry rosé, Pinot Gris, or a light red like Gamay
Bread: Multigrain sourdough or flatbread
Soup pairing: Great alongside lentil or tomato soup
Ingredients For the Salad
¾ cup pearl barley, rinsed
1 ½ cups carrots, peeled and cut into ½-inch chunks
1 ½ cups parsnips or sweet potatoes, peeled and diced
1 Red bell pepper, chopped
1 small red onion, cut into wedges
2 tbsp olive oil, for roasting
1 ½ tsp salt, divided
½ tsp black pepper
½ tsp smoked paprika (optional)
¼ cup crumbled feta or goat cheese (optional)
¼ cup toasted walnuts or pepitas, for crunch
2 tbsp chopped parsley (or dill/mint)
For the Lemon-Herb Vinaigrette
3 tbsp extra virgin olive oil
1 ½ tbsp lemon juice (plus zest)
1 tsp Dijon mustard
1 small garlic clove, finely grated
Salt & black pepper, to taste
Directions Cook the Barley
1
Bring a medium saucepan of water to a boil. Add rinsed pearl barley and a pinch of salt.
Simmer for 25–30 minutes , or until tender but chewy.
Drain and let cool slightly.
Roast the Vegetables
2
Preheat oven to 425°F (220°C) .
Toss carrots , parsnips , red bell pepper , and red onion in a bowl with olive oil , 1 tsp salt , pepper , and smoked paprika .
Spread on a lined baking sheet in a single layer.
Roast for 25–30 minutes , stirring once halfway, until golden and tender.
Make the Vinaigrette
3
In a small bowl or jar, whisk together olive oil , lemon juice , zest , mustard , garlic , and a pinch of salt and pepper .
Taste and adjust lemon or seasoning as needed.
Assemble the Salad
4
In a large bowl, combine cooked barley and roasted vegetables .
Pour in the lemon vinaigrette and toss to coat evenly.
Stir in herbs , walnuts or pepitas , and cheese if using.
Serve warm or at room temperature.
Optional Additions
5
Protein: Add chickpeas, grilled chicken, or halloumi
Greens: Mix in baby spinach or arugula just before serving
Sweet contrast: Toss in dried cranberries or golden raisins
Pairing Suggestions
6
Wine: Dry rosé, Pinot Gris, or a light red like Gamay
Bread: Multigrain sourdough or flatbread
Soup pairing: Great alongside lentil or tomato soup
Pearl Barley & Roasted Vegetable Salad
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