Pearl Barley Salad With Roasted Root Vegetables
22
- Prep Time15 min
- Total Time1 h
- Makes6 to 8 servings
(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.
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