21
(Photo: Erik Putz)
This easy, hearty, grainy salad is full of roasted root vegetables, pomegranate and dill. It's perfect for your Hanukkah table.
1 900-mL carton vegetable broth
2 cups pearl barley, rinsed and drained
1 large sweet potato, peeled
2 parsnips, peeled
2 carrots, peeled
1/2 small red onion, thinly sliced into half moons
3 tbsp olive oil, divided
2 lemons, juiced
2 tsp honey
1 cup chopped dill
1/2 cup pomegranate seeds
1/2 cup sliced almonds, toasted
1. Position rack in centre of oven and preheat to 425F.
2. Combine broth and barley in a medium saucepan set over high. Bring to a boil. Reduce heat to medium-low and simmer, covered, until barley is tender and liquid is absorbed, 30 to 35 min.
3. Meanwhile, cut sweet potato, parsnips and carrots into equal, bite-sized pieces. Toss vegetables and onion with 1 tbsp oil on a baking sheet. Season with salt and pepper. Roast, stirring halfway through, until lightly browned and fork-tender, about 20 min.
4. Fluff cooked barley with a fork, and then transfer to a large serving bowl. Set barley and roasted vegetables aside and let cool slightly.
4. Whisk remaining 2 tbsp oil, lemon juice and honey in a small bowl. Drizzle over barley. Add roasted vegetables, dill and pomegranate seeds. Toss to combine. Sprinkle with almonds. Serve warm or at room temperature.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.