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Hearty Vegan Vegetable Barley Salad

A perfectly molded serving of vegan vegetable barley salad featuring barley, zucchini, broccoli, and topped with roasted cherry tomatoes.
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This recipe creates a satisfying, make-ahead vegan barley salad packed with roasted vegetables and tossed in a zesty vinaigrette. It is a nutritious whole grain vegan salad perfect for lunch or a potluck.

Ingredients

Scale
  • 1 cup pearl barley, rinsed
  • 4 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the barley: Combine the rinsed barley and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40 to 50 minutes, or until the barley is tender and most liquid is absorbed. Drain any excess liquid and set aside to cool slightly.
  2. Roast the vegetables: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the chopped red pepper, zucchini, and broccoli florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15 to 20 minutes until tender and slightly browned. Let cool.
  3. Prepare the vinaigrette: In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, Dijon mustard, minced garlic, and oregano. Season with salt and pepper.
  4. Assemble the salad: In a large bowl, combine the cooked barley, roasted vegetables, halved cherry tomatoes, chopped red onion, and fresh parsley.
  5. Dress and serve: Pour the vinaigrette over the barley and vegetable mixture. Toss gently to coat everything evenly. Taste and adjust seasoning if needed. You can serve this immediately or chill it for later.

Notes

  • This hearty vegan barley salad tastes even better after chilling for a few hours, making it excellent for meal prep.
  • For added protein, consider adding 1/2 cup of drained and rinsed chickpeas to the salad mixture.
  • If you prefer a softer texture, you can steam the vegetables instead of roasting them.

Nutrition

Find it online: https://cookingbycarla.com/vegan-vegetable-barley-salad-recipe/