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This roasts the vegetables at a high temperature until their edges caramelize, which builds a depth of flavor that boiled or steamed vegetables simply can't match. Pearl barley simmered until chewy but tender gives the salad a satisfying, nutty bite and a fiber content that a lighter grain wouldn't offer.
Per serving
320kcal
Calories
10g
Prep Time
15 min
Cook Time
35 min
Servings
5 people
Difficulty
easy
Protein
42g
Carbs
14g
Fat
8g
Fiber
8g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F).
Toss the diced butternut squash, red onion, and bell pepper with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast for 25 to 30 minutes, until tender and caramelized at the edges, tossing halfway through.
Meanwhile, rinse the pearl barley and cook it in a pot of salted water for 25 to 30 minutes, until tender but still chewy, then drain well.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
In a large bowl, combine the cooked barley and roasted vegetables.
Drizzle with the dressing and toss well.
Add the crumbled goat cheese and toasted walnuts.
Garnish with fresh thyme and serve warm or at room temperature.
Roast the Vegetables Until Caramelized: Letting the edges really brown adds a depth of sweetness that steamed or boiled vegetables can't achieve. Cook the Barley Until Just Tender: It should still have a slight chew, since overcooked barley turns mushy and loses the texture that makes this salad satisfying. Toss the Dressing In While Warm: Adding it to the barley and vegetables while they're still warm helps everything absorb more flavor.
Yes, quick cooking or pre steamed pearl barley cooks in about 10 to 12 minutes instead of 25 to 30, so check the package instructions and adjust the timing accordingly.
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