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.
Ingredients
- 2 cups 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 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.