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Pearl Barley Salad With Roasted Root Vegetables

21

  • Prep Time15 min
  • Total Time1 h
  • Makes6 to 8 servings
Pearl Barley Salad With Roasted Root Vegetables

(Photo: Erik Putz)

This easy, hearty, grainy salad is full of roasted root vegetables, pomegranate and dill. It's perfect for your Hanukkah table.

Ingredients

  • 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

Instructions

  • 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.

This recipe is part of a Hanukkah feast by Amy Rosen. Here's the full menu.

A banner with at left an image of a holiday feast with hands reaching in and at right a pink box with teh words our best holiday recipes

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