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Friends, today I’ll show you a warm autumnal salad with delicious oven-baked vegetables, barley and nuts. I mostly use Farro (spelled) or barley for this salad.

Warm autumnal Barley Salad

INGREDIENTS FOR BARLEY SALAD WITH OVEN ROATED VEGETABLES

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dressing
2 tbsp apple cider vinegar
2 tbsp water
3 tbsp olive oil
3 tbsp Dijon mustard
Pinch of sugar or 1 tsp maple syrup

salad
1 red onion, slice
1 half small Hokkaido pumpkin, dice
1 small broccoli, divide the roses and cut in half. Slice the stalk
1 garlic clove, quartered
150 -200 g barley or Farro
about 50 g of feta cheese or as you like
Walnuts, chopped

METHOD

Preheat the oven to 180 degrees.
Cook the barley or the Farro softly according to the package instructions.
Spread the vegetables evenly on a baking sheet and sprinkle with salt and olive oil.
Roast in the oven for about 20 minutes, possibly turn the vegetables.
When the barley is ready drain in a sieve.
Roast walnuts and fry together with barley for a short time. Mix with the vegetables and arrange on plates.
Sprinkle with feta cheese.

Bon Appetite. Your Kathrin

IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT TO HELP OTHER READRS, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE ON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU!

Autumnal barley Salad with oven vegetable & Dijon Dressing

Name: Autumnal barley Salad with oven vegetable & Dijon Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Persons
Ingredients: 2 tbsp apple cider vinegar; 2 tbsp water; 3 tbsp olive oil; 3 tbsp Dijon mustard; Pinch of sugar or 1 tsp maple syrup; 1 red onion (sliced); 1 half small Hokkaido pumpkin (cut in cubes); 1 small broccoli (divide the roses and cut in half. Slice the stalk); 1 garlic clove (quartered); 150 -200 g barley or Farro; about 50 g of feta cheese or as you like; Walnuts (chopped)

A warm and nourishing Barley Salad with oven roasted vegetables

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Course: Salad

Cuisine: Länderküche, savoury

2 Persons

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Author: Kathrin Klaraslife

Ingredients

Dressing

2 tbsp apple cider vinegar
2 tbsp water
3 tbsp olive oil
3 tbsp Dijon mustard
Pinch of sugar or 1 tsp maple syrup

Salad

1 red onion - sliced
1 half small Hokkaido pumpkin - cut in cubes
1 small broccoli - divide the roses and cut in half. Slice the stalk
1 garlic clove - quartered
150 -200 g barley or Farro
about 50 g of feta cheese or as you like
Walnuts - chopped

Instructions

Preheat the oven to 180 degrees.
Cook the barley or the Farro softly according to the package instructions.
Spread the vegetables evenly on a baking sheet and sprinkle with salt and olive oil.
Roast in the oven for about 20 minutes, possibly turn the vegetables.
When the barley is ready drain in a sieve.
Roast walnuts and fry together with barley for a short time. Mix with the vegetables, dressing and arrange on plates.
Sprinkle with feta cheese.