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Autumnal barley Salad with oven vegetable & Dijon Dressing
A warm and nourishing Barley Salad with oven roasted vegetables
Course
Salad
Cuisine
Länderküche, savoury
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Persons
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.