Vegetable Barley Salad

This vegetable barley salad is filled with colorful veggies, hearty barley, and a homemade vinaigrette to make for a filling and flavorful side dish.

This pearl barley salad makes for an awesome vegan lunch because it is so versatile. The recipe can be followed as is or switched up to include other vegetables and grains.

It’s hearty enough to make a full meal, but feel free to add in your favorite plant-based proteins.

Ingredient Notes

• Uncooked Pearl Barley: soak overnight for faster cooking. Hulled barley can also be used, but it takes much longer to cook than pearl barley. Use any extra barley to make this Vegetable Barley Soup.
• Grape Tomatoes: sweeter than the larger varieties. Cherry tomatoes are a good substitute.
• Bell Pepper: red, green or a combination of both works in the salad. 
• Sunflower Kernels: be sure to use sunflower kernels that have no shells. Go for the toasted variety for the best flavor.
• Lemon Juice: store-bought or fresh lemon juice will work in the recipe. 
• White Wine Vinegar: red wine vinegar or balsamic vinegar can be used as a substitute.  
• Vegan Parmesan: I used Follow Your Heart Dairy-free Parmesan, but any brand will work.

How to Make Vegetable Barley Salad

1. Boil a large pot of water and cook the barley covered for 20 minutes or until soft. Drain and rinse with cold water.
2. Refill the pot with water and bring it to a boil. Add the broccoli and carrots and cook for 2 to 3 minutes. Drain, then add to a bowl of ice water to stop the cooking process.

3. Combine the barley, carrots, broccoli, tomatoes, red pepper, onions and sunflower kernels in a large serving bowl.

4. Mix the oil, vinegar, lemon juice, garlic, lemon peel, salt and pepper in a blender until combined. Add it to the barley and mix to combine.
5. Place the salad in the fridge for at least one hour. Top with vegan Parmesan right before serving.

Storage Suggestions

The barley salad is best kept in the fridge for up to 4 days. It’s best not to freeze the salad. As the salad is best served cool, there is no need to reheat it. 

FAQs

Can I use a different grain in this recipe?

Yes! Some alternatives to barley include couscous, quinoa or rice. 

What other vegetables can I use in this salad?

Any vegetable can work in this recipe, even roasted ones. Kale, zucchini, cucumber, mushrooms, and spinach are a few vegetables that could be added.

Is barley gluten-free?

No, barley is not gluten-free. For a gluten-free alternative, try rice or gluten-free pasta.

More Vegan Sides

• Taco Salad Bowl
• Green Bean Casserole
• Cauliflower Gratin
• Cream of Mushroom Soup
• Tomato Basil Soup
• Stuffed Bell Peppers

Vegetable Barley Salad

5 from 1 vote

Prep: 20 minutes mins

Cook: 23 minutes mins

Resting Time: 1 hour hr

Total: 1 hour hr 43 minutes mins

Servings: 14

Calories: 204kcal

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This vegetable barley salad is filled with colorful veggies, hearty barley, and a homemade vinaigrette to make for a filling and flavorful side dish. 

Author: Jhanelle Golding

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

1x2x3x

• ▢ 2 cups (280 g) uncooked pearl barley, soaked overnight, drained and rinsed
• ▢ 2 cups broccoli florets, fresh, 1 small head
• ▢ 2 cups carrots, diced (about 3 large)
• ▢ 1 cup grape tomatoes, halved
• ▢ ½ cup green onions, thinly sliced (3 to 4 stalks)
• ▢ ½ cup bell pepper, red or green bell, sliced or julienned
• ▢ ¼ cup sunflower kernels, no shells, roasted
• ▢ ¼ cup lemon juice, storebought or fresh from about 1 lemon (or more to taste)
• ▢ ½ cup extra virgin olive oil
• ▢ ¼ cup white wine vinegar
• ▢ 2 teaspoon grated lemon peel, from 1 lemon
• ▢ 2 garlic cloves, peeled
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper, or to taste
• ▢ 1 tbsp vegan Parmesan, grated (I used Follow Your Heart Dairy-free Parmesan)

Instructions

• Bring a large pot of salted water to a boil. Add the barley and cook, covered, for 20 minutes or until it is soft. Drain and rinse with cold water.
  2 cups (280 g) uncooked pearl barley
• Refill the pot with water and bring it to a boil. Add the broccoli and carrots and cook for 2 to 3 minutes. Drain, then add to a bowl of ice water to stop the cooking process.
  2 cups broccoli florets ,2 cups carrots
• Combine the barley, carrots, broccoli, tomatoes, red pepper, onions and sunflower kernels in a large serving bowl.
  1 cup grape tomatoes ,½ cup green onions ,½ cup bell pepper ,¼ cup sunflower kernels
• Mix the oil, vinegar, lemon juice, garlic, lemon peel, salt and pepper in a blender until combined. Add it to the barley and mix to combine.
  ¼ cup lemon juice ,½ cup extra virgin olive oil ,¼ cup white wine vinegar ,2 teaspoon grated lemon peel ,2 garlic cloves ,½ teaspoon salt ,¼ teaspoon ground black pepper
• Place the salad in the fridge for at least one hour. Top with vegan Parmesan right before serving.
  1 tbsp vegan Parmesan

Notes

• Adapted from Holiday & Celebrations Cookbook by Julie Schnittka.

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Nutrition

Calories: 204kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 110mg | Potassium: 250mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3435IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg

Nutrition Disclaimer

Course: Salad, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian