Barley Salad with Roasted Veggies

January 05, 2015

This delicious whole grain salad combines hearty barley with tender, savory roasted vegetables. Perfect Meatless Monday lunch or dinner recipe!

For the barley:
3/4 cup dried medium pearl barley
4 cups water
pinch of salt

For the roasted vegetables:
1 medium sweet potato, peeled and chopped
1 medium zucchini, sliced
1 cup sliced mushrooms
2 tablespoons canola oil
salt and pepper to taste

For the dressing:
2 tablespoons canola oil
2 teaspoons balsamic vinegar
1 teaspoon honey
1 teaspoon dijon mustard
pepper to taste

1. In a medium pot, heat the water to boiling. Add the barley and salt, and cook about 40 minutes or until tender with a slight bite. Drain any excess water. 2. Meanwhile, to prepare the vegetables,...
See the full directions on my site

Nutritions

Calories
777

Sodium
1600mg
66% DV

Fat
74g
114% DV

Protein
18g
36% DV

Carbs
71g
24% DV

Fiber
18g
72% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 14g 71%

Polysaturated Fat 15g 99%

Monosaturated Fat 44g 277%

Cholesterol 15mg 5%

Sodium 1600mg 66%

Potassium 1390mg 39%

Protein 18g 36%

% DAILY VALUE^*

Total Carbohydrate

Fiber 18g 72%

Sugar 17g 34%

Vitamin A 20252IU 405%

Vitamin B6 11mg 550%

Vitamin C 19mg 33%

Calcium 188mg 18%

Iron 13mg 73%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dairy-Free Vegan Low-Sodium Low-Fat High-Fiber Vegetarian