Barley Salad with Roasted Vegetables and Herbs

About This Recipe

Barley has long been grown across the Canadian Prairies, and this salad puts it to use as a chewy, substantial base for a mix of roasted root vegetables. Cooking the barley in stock rather than plain water gives it a savory backbone from the start, and simmering it until just tender but still slightly chewy is what keeps the finished salad from turning mushy. Roasting the root vegetables — carrot, parsnip and beet — at high heat concentrates their natural sugars, and tossing them while still warm with the cooled barley lets the residual heat slightly wilt the fresh herbs folded in at the end without cooking them through. A simple vinaigrette of olive oil, apple cider vinegar and a touch of maple syrup ties the earthy vegetables and nutty grain together. This salad is substantial enough to serve as a light vegetarian main and holds up exceptionally well over several days, making it a practical choice for Canadian harvest-season gatherings and meal prep alike.

Ingredients

Serves 6

• 1.5 cupspearl barley(rinsed)
• 4 cupsvegetable stock
• 2carrots(cut into chunks)
• 2parsnips(cut into chunks)
• 2beets(peeled and cut into chunks)
• 0.33 cupolive oil(divided)
• 2 tbspapple cider vinegar
• 1 tbspmaple syrup
• 0.5 cupfresh parsley and dill(chopped)
• 1.5 tspfine sea salt(to taste)
• 0.5 cupcrumbled goat cheese(optional)

Instructions

1. 1

   Cook the barley

   Combine barley and stock in a saucepan, bring to a boil, then simmer covered 35-40 minutes until tender but still slightly chewy.

2. 2

   Roast the vegetables

   Toss carrots, parsnips and beets with 2 tbsp olive oil and 1 tsp salt. Roast at 425°F for 30-35 minutes until tender and caramelized at the edges.

3. 3

   Cool the barley slightly

   Drain any excess liquid from the barley and let it cool for 10 minutes.

   Cook the barley just until tender with a slight chew — overcooked barley turns gummy and loses the texture that makes this salad work.

4. 4

   Make the dressing

   Whisk together remaining olive oil, apple cider vinegar, maple syrup and remaining salt.

5. 5

   Combine

   In a large bowl, toss the barley with the warm roasted vegetables.

6. 6

   Dress

   Add the dressing and toss to coat, then fold in fresh herbs.

7. 7

   Serve

   Top with crumbled goat cheese if using, and serve warm or at room temperature.

Variations

• •

  Add toasted walnuts or pumpkin seeds for extra crunch.

• •

  Use farro instead of barley for a similar chewy grain base.

• •

  Swap goat cheese for feta for a saltier, tangier finish.

Storage

Refrigerate in a sealed container up to 5 days; the salad holds up well and the flavor deepens as it sits.

Frequently Asked Questions