Salads are healthy.
Yet, I’m cold.
Ergo, my new rule is warm salads only.
Because winter blows.
Barley has been my muse lately. The first time I made this salad, it was with leftover barley from my frozen burrito recipe. I like to make a whackload at once and eat it in everything. It’s super chewy and carb-y, two of my favourite things.
It also makes an excellent hot cereal. Add your milk and fruit of choice to a bowl of leftover barley, heat for 90 seconds in the microwave. Boom. Hearty, healthy breakfast.
So basically, barley for mayor!
This über simple dressing is a great fresh contrast to the smoky cauliflower. The original recipe calls for dijon mustard which I find a bit overpowering, so I’ve swapped it out for its milder cousin, whole grain mustard.
For a super freshy fresh boost, add the zest of a lemon.
I promise, it’ll make you feel like you’re walking on sunshine.
You can adapt this recipe in many ways to meet your needs. If you’re looking for a vegan version, cut the parmesan. Adapt for a gluten free diet with quinoa or brown rice. Make it a meal by adding a can of cannellini beans for protein.
The important thing is you try it. Because you’ll love it. And you’ll want to shun cold salads too.
Erin
Warm Roasted Cauliflower and Barley Salad
Serves | 6 |
Prep time | 10 minutes |
Cook time | 40 minutes |
Total time | 50 minutes |
Website | Adapted from Bon Appetit |
Ingredients
- ½ cup pearl barley
- 1 Small head of cauliflower (chopped in to bite sized pieces)
- ¼ cup plus 2 tablespoon canola oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole grain mustard
- 1/2 cup finely grated parmesan cheese
- zest of 1 lemon
- ¼ cup fresh parsley leaves
Note
Lots of leftovers? Add a can of cannellini / white kidney beans and pack some up for a well balanced lunch.
Directions
1. | Preheat oven to 400F Rinse barley in a sieve or colander until water runs clear. Transfer to small sauce pan, cover with 2 inches of cold water. Bring to a boil over high heat. Cover, lower heat to a simmer and cook for 35 minutes. Drain any remaining water. |
2. | Meanwhile, toss cauliflower florets with 1 Tbsp olive oil, salt and pepper and roast on a lined baking sheet for 15-17 minutes until browned, flipping halfway through. |
3. | In a small bowl, whisk remaining olive oil, lemon juice and mustard. |
4. | While still warm, toss cauliflower, barley, dressing, parmesan and parsley until well combined. Serve warm. |
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