Oct 21, 2013
Serve this hearty Roasted Veggie & Barley Salad warm or cold.
1 3/4 cup vegetable stock
3/4 cup pearl barley
Salt and freshly ground pepper, to taste
1 bunch carrots, cut in half on the bias
1 bunch radishes, whole if small or cut in half if large
6 small shallots, cut in half
1 tbsp. maple syrup or honey
4 thyme sprigs
1/2 tsp. cumin seeds
2 to 3 tbsp. olive oil, for roasting vegetables
1/4 cup orange juice, preferably freshly squeezed (about 1 orange)
1/4 cup sherry vinegar
1 tsp. Dijon mustard
1/4 cup olive oil, for dressing
1/4 cup parsley leaves, roughly chopped
Handful walnuts, toasted
Handful dried cranberries
4 cups baby arugula
2 to 3 ounces goat cheese, crumbled (optional)
Bring vegetable stock to a boil. Add barley and salt. Reduce heat to simmer, covered, until tender and all liquid is absorbed, about 25 minutes. Let sit covered for 5 to 10 minutes.
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Add carrots, radishes, shallots, maple syrup, thyme sprigs, cumin seeds, salt and pepper, and olive oil to a large bowl. Toss to combine. Transfer to prepared baking sheet. Roast, turning occasionally, until vegetables are tender, about 25 to 30 minutes.
For the vinaigrette: combine orange juice, sherry vinegar and Dijon mustard. Whisk in olive oil. Season with salt and pepper. Taste and adjust for seasoning.
Add cooked barley, roasted veggies, parsley leaves, walnuts, dried cranberries and vinaigrette. Toss to combine. Add to bed of arugula. Top with crumbled goat cheese.
Yield: 4 servings.