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Pearl Barley & Roasted Vegetable Salad

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

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.

Pearl Barley & Roasted Vegetable Salad

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
1

  1. Bring a medium saucepan of water to a boil. Add rinsed pearl barley and a pinch of salt.

  2. Simmer for 25–30 minutes, or until tender but chewy.

  3. Drain and let cool slightly.

Roast the Vegetables
2

  1. Preheat oven to 425°F (220°C).

  2. Toss carrots, parsnips, red bell pepper, and red onion in a bowl with olive oil, 1 tsp salt, pepper, and smoked paprika.

  3. Spread on a lined baking sheet in a single layer.

  4. Roast for 25–30 minutes, stirring once halfway, until golden and tender.

Make the Vinaigrette
3

  1. In a small bowl or jar, whisk together olive oil, lemon juice, zest, mustard, garlic, and a pinch of salt and pepper.

  2. Taste and adjust lemon or seasoning as needed.

Assemble the Salad
4

  1. In a large bowl, combine cooked barley and roasted vegetables.

  2. Pour in the lemon vinaigrette and toss to coat evenly.

  3. Stir in herbs, walnuts or pepitas, and cheese if using.

  4. 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

Nutrition Facts

4 servings

Serving size