Name: Pearl Barley & Roasted Vegetable Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 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); 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

DifficultyBeginner

CategoryAppetizers, Nuts, Salad, Vegetarian

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.

Yields4 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

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

Cook the Barley

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

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

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

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

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

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