Aller au contenu principal
K
Follow Kate
Featured Recipe

Barley Cauliflower Sweet Potato Salad

Barley Cauliflower Sweet Potato Salad

By Kate

A hearty salad blending tender pearl barley with roasted cauliflower and sweet potato. Aromatic spices and crunch from toasted nuts add layers. Brightened by lemon and fresh herbs. Vegan, gluten-ready, dairy-free. Practical, straightforward. Lots of textures, colors. Oven roasting caramelizes sugars for depth. Barley holds structure but softens to creamy bite. Quick soak shortcut tactic included. Adapt spice blend for subtle heat or earthy touch. Easy swap suggestions for nuts and herbs. Work-around if no oven or barley. Grain and veg roasted separately prevents sogginess. Timing adjusted slightly allowing visual and tactile doneness cues for flexible prep.
Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 8 servings
vegan Mediterranean gluten-free salad roasted vegetables
Introduction
Grain-forward salads need more than bland tossing to shine. Pearl barley brings chew and subtle nuttiness but requires patience. Soaking cuts cooking time and draws out starch, better texture assured. Roasting veggies at high temp unlocks deep caramelized notes, boosts flavor beyond steaming or boiling—don’t rush it. Cauliflower with crisp edges, sweet potato tender but not mushy, contrast is key here. Onions release natural sugars, mingle with smoked paprika’s subtle heat to build layers. Toasted walnuts add crunch and a buttery note. Bright green parsley finishes with freshness, detail. Lemon wedges lift all that richness, balance the fatty olive oil. Simple, yet composed with thought. Skip the em dash drama; straightforward technique wins.

Ingredients

  • 150 g pearl barley (about 3/4 cup)
  • 2 medium red onions thinly sliced
  • 1 large sweet potato peeled, cut into 0.5 cm half-moons
  • 1 medium head cauliflower broken into large florets
  • 50 ml olive oil (about 3 1/2 tbsp)
  • 3 ml ground cumin
  • 3 ml smoked paprika
  • 10 g fresh flat-leaf parsley roughly chopped
  • 50 g toasted walnuts, roughly chopped
  • Lemon wedges to serve
  • Salt and black pepper to taste

    • About the ingredients

    Pearl barley sometimes tricky; rinse several times before cooking to remove excess starch, avoid gluey batch. Soaking grains roughly 30 minutes recommended to speed cooking and get nuttier flavor and softer bite. Sweet potato texture varies—choose firm, not too soft; cut uniform pieces so they roast evenly. Cauliflower florets should be similar size to sweet potato slices. Onion brings sweetness and moisture but avoid slices too thick or they won’t caramelize properly. Olive oil essential for roasting; don’t skimp or vegetables dry out. Spice swap wise: cumin can be replaced with coriander powder; smoked paprika stands in for chili powder if you want less heat. Walnuts toasted dry in pan or oven until fragrant, watch strain carefully so they don’t burn. Parsley adds fresh, herbaceous counterpoint; cilantro or basil interpret flavor differently but work fine. Lemons for acidity; key to cut oil richness and bring brightness.

    Method

  • Preheat oven to 210 C (410 F) with rack in middle position. Line rimmed baking tray with parchment.
  • Rinse barley well. Optional: cover with cold water and soak 30 minutes to reduce cooking time and yield nuttier texture.
  • Bring salted water to boil in medium pot. Add barley, simmer gently. Cook 35 minutes, stirring occasionally. Taste often towards end. Barley should be tender but not mushy. Drain and rinse under cold water to halt cooking and cool grain.
  • Meanwhile, toss onions, sweet potato, and cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper right on lined baking tray. Spread evenly to one layer. Roast 35–40 minutes until edges caramelize and veggies yield easily when pierced but not falling apart.
  • Stir halfway through roasting. Watch closely after 30 minutes for browning. Aroma of roasting should be pronounced but not burnt.
  • Transfer roasted vegetables to large bowl. Add barley, chopped parsley, and walnuts. Season with more salt and pepper if needed. Toss gently but thoroughly to mix textures and flavors.
  • Drizzle extra olive oil and squeeze fresh lemon wedges over salad just before serving. The acid brightens and balances richness.
  • Serve warm or at room temperature. Salad holds 1–2 days refrigerated but can dry out. Add splash of water or olive oil when reheating or serving cold.
  • Notes: If walnuts unavailable, use toasted pecans or almonds for similar crunch and flavor. Parsley can swap with cilantro or basil depending on mood. Roasting spices can be adjusted to turmeric and coriander for earthier tones.
  • If short on time, use quick-cooking barley or pre-cooked grains like farro or quinoa but adjust roasting schedule slightly to keep texture contrast.
  • If oven not an option, sauté vegetables in olive oil over medium heat until soft and caramelized, about 15–20 minutes, stirring often to avoid burning.

    • Technique Tips

    Start by preheating oven with rack in center; this ensures even heat circulation. While waiting, rinse barley thoroughly and decide on soaking based on time. Boiling barley at gentle simmer prevents bursting grains; stir occasionally to prevent sticking. Taste at 30 minutes for doneness, because old barley will take longer than fresh. Rinsing barley after cooking stops the cook and prevents mushiness. Toss veggies thoroughly in oil and spices on large tray so they roast evenly; single layer important for caramelization. Roast vegetables until golden spots appear and edges crisp or brown, signaling crunch development and flavor depth. Stir veggies midway to avoid over-browning on one spot. Mixing barley and vegetables off heat prevents wilting. Taste and adjust seasoning last; salt intensifies flavor but pushing can dry out salad. Lemon juice last-minute prevents bitterness and adds fresh smell. Serve immediately or cool to room temp. Leftovers keep well but refresh with drizzle of oil or lemon before eating. If no roasting option, sauté veggies on stove stirring often until softened and golden, though caramelization less intense.

    Chef's Notes

    • 💡 Rinse pearl barley well before cooking. Remove starch. Aim for a nutty flavor. Soaking barley cut time. Soak for 30 minutes—great for texture.
    • 💡 Roasting veggies? Even layers on tray. Prevent soggy bits. Stir halfway. Check for caramelization. Aroma of roasting should fill your kitchen.
    • 💡 Onions? Thin slices necessary for sweet caramelization. Too thick? They might just steam instead. Sweet potato—look for firm texture. Uniform pieces roast better.
    • 💡 Walnuts not available? Pecans or almonds work well instead. Add crunch. Remember herbs? Parsley swaps with cilantro or basil for a fresh twist.
    • 💡 Last-minute drizzle of olive oil. Balances richness. Squeeze lemon wedges over before serving. High acidity lifts flavors and keeps the dish bright.

    Kitchen Wisdom

    You'll Also Love

    Explore All Recipes →
    Barley Cauliflower Sweet Potato Salad

    Chickpea Apple Salad

    35 min 280 calories Plant-Based
    Barley Cauliflower Sweet Potato Salad

    Bitter-Sweet Fennel Orange Salad

    50 min 110 calories Perfect Sides
    Barley Cauliflower Sweet Potato Salad

    Roasted Veg and Sunflower Salad

    55 min 320 calories Garden Fresh
    Barley Cauliflower Sweet Potato Salad

    Lentil Veggie Salad Twist

    280 calories Plant-Based