Barley & Roasted Veggie Salad with bacon vinaigrette

Lunch / Dinner

Barley & Roasted Veggie Salad with bacon vinaigrette

Roasted Brussels sprouts and potatoes are great on their own, but toss them with barley, crisp apple, and good-for-you kale in a warm bacon vinaigrette and you’ve struck culinary gold. You’re certain to hear, “More please!”

Barley is a kernel enclosed in a double-layered hull. During processing, if only the tough outer layer is removed, the result is hulled, or whole-grain, barley, usually found in health food stores. If the outer hull is removed and the kernel inside is polished, the result is pearled barley, the kind usually found in supermarkets.

Makes

2 servings (5 cups)

Total Time

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Ingredients

COOK:

MEANWHILE, TOSS:

WHISK:

Mustard Tip

Look for coarse-grain or stone-ground mustard if you can’t find whole-grain mustard.

Instructions

Preheat oven to 425° with a baking sheet inside.

Cook barley according to package directions.

Meanwhile, toss sprouts, potatoes, and garlic with oil; season with salt and pepper. Carefully arrange vegetables in a single layer on hot baking sheet. Roast vegetables until fork-tender, 25–30 minutes, flipping halfway.

Cook bacon in a sauté pan until crisp; transfer to a paper-towellined plate and reserve 2 Tbsp. drippings for the vinaigrette.

Whisk together drippings, vinegar, mustard, and honey; season with salt and pepper.

Toss barley, vegetables, apple, and kale mix with vinaigrette; top servings with bacon.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 820

% Daily Value*

Total Fat 31g 47%

Saturated Fat 8g 40%

Cholesterol 25mg 8%

Sodium 357mg 14%

Carbs 119g 39%

Protein 22g

*Percent Daily Values are based on a 2,000 calorie diet.

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