Everything But the Kitchen Sink Grain and Vegetable Salad Recipe
Serves 6
This recipe is so versatile. You can substitute and change your vegetables for roasting or leafy greens, bean of choice, or soft cheese. This salad is so fresh and many of these ingredients can be found in your local farmers market!
Ingredients:
Salad:
3 1/2 cup water
1/2 cup barley, rinsed
3 carrots, cut into 1/2-inch thick sticks
2 leeks, sliced 1/4-inch thick
3 cups chopped cauliflower florets
1 tablespoon olive oil
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
2 cups cooked navy beans
4-5 cups mixed leafy greens
1/2 cup crumbled goat cheese
Dressing:
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
2 cloves garlic, minced
2 tablespoons freshly chopped parsley
Salt and pepper to taste
Directions:
- Preheat oven to 400°F.
- In a medium saucepan over high heat, add water and a pinch of salt and bring to a boil. Add barley and reduce heat to a simmer. Let barley simmer until tender, about 30 minutes. Drain off excess once fully cooked. Set aside.
- Place carrots, leeks, and cauliflower on a baking sheet. Toss with oil and season with salt, pepper, and red pepper flakes. Bake for 20 minutes, then add red bell pepper. Cook for another 10 minutes, or until vegetables are tender and beginning to brown.
- In a small bowl, combine dressing ingredients.
- In a large bowl, combine leafy greens, cooked barley, roasted vegetables, beans, cherry tomatoes and toss to mix. Pour dressing and toss to coat. Lastly, sprinkle with goat cheese and serve.
Recipe Notes:
- If making salad in advance, add the dressing right before serving.
- If using canned beans, drain and rinse beans before using.
Source: Chelsea Reinberg, MPH, RDN
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