Vegan Roasted Autumn Vegetable Barley Salad
Vegan Roasted Autumn Vegetable Barley Salad- A bevy of roasted autumn vegetables takes this harvest salad to the next level.
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This roasted vegetable salad with a lemon vinaigrette is hearty, delicious and nutritionally balanced. It is gluten free, dairy free, plant based & vegan.
Vegan Roasted Autumn Vegetable Barley Salad
Ingredients:
3 cups Kale (de-stemmed with the leaves torn into smaller pieces)
1 cup Barley
1/3 Olive oil (plus more for drizzling the veggies before roasting)
2 Sweet potatoes (pelted and diced)
2 cups Brussels Sprouts (halved)
1 head Cauliflower (cut into florets)
1 apple (I used Honeycrisp), diced
1 1/2 tbsp Fresh Squeezed lemon juice
2 tbsp maple syrup
Salt and pepper to taste
Directions:
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Arrange the cut veggies on the tray, making sure that none are overlapping. Cook for 25 minutes.
While the veggies are roasting, prepare the barley. In a small saucepan, add the barley with 2 cups of water. Bring to a boil, cover and then reduce to low heat. Cook until the excess water has evaporated (approximately 15 minutes).
Add the roasted veggies and barley to a large bowl. Top with the diced apple and (optional) chopped walnuts.
In a small bowl, whisk together the olive oil, fresh squeezed lemon juice, maple syrup and salt and pepper. Dress the salad and enjoy!
Roasted Autumn Vegetable Barley Salad
Ingredients
- 3 cups Kale (de-stemmed with the leaves torn into smaller pieces)
- 1 cup Barley
- 1/3 cup Olive oil (plus more for drizzling the veggies before roasting)
- 2 Sweet potatoes (peeled and diced)
- 2 cups Brussels Sprouts (halved)
- 1 head Cauliflower (cut into florets)
- 1 apple (I used Honeycrisp), diced
- (optional) 1/2 cup chopped walnuts)
- 1 1/2 tbsp Fresh Squeezed lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Arrange the cut veggies on the tray, making sure that none are overlapping. Cook for 25 minutes.
- While the veggies are roasting, prepare the barley. In a small saucepan, add the barley with 2 cups of water. Bring to a boil, cover and then reduce to low heat. Cook until the excess water has evaporated (approximately 15 minutes). Let cool for 10 minutes.
- Add the roasted veggies and barley to a large bowl. Top with the diced apple and (optional) chopped walnuts.
- In a small bowl, whisk together the olive oil, fresh squeezed lemon juice, maple syrup and salt and pepper. Dress the salad and enjoy!
- In a small bowl, whisk together the olive oil, fresh squeezed lemon juice, maple syrup and salt and pepper. Dress the salad and enjoy!
Looking for more easy vegan salads?
Vegan Quinoa Chickpea Tabbouleh Salad With Lemon Mint Dressing
Grilled Peach and Corn Quinoa Salad
Fast and Easy Vegan Avocado Salad With Tahini Dressing
Did you try this recipe? If you enjoyed making this Vegan Roasted Autumn Vegetable Barley Salad or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
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