This Barley Salad with Roasted Vegetables is a healthy, hearty, colorful side dish made with chewy pearl barley, tender roasted vegetables, fresh herbs, and a bright lemon vinaigrette. It is fresh enough for spring and summer meals, cozy enough for cooler weather, and filling enough to enjoy as a vegetarian lunch.
Why You’ll Love This Barley Salad
This roasted vegetable barley salad is packed with texture, flavor, and wholesome ingredients. It is easy to customize with whatever vegetables you have on hand and tastes even better after the flavors have time to blend.
You’ll love this recipe because it is:
- Hearty, fresh, and satisfying
- Great for meal prep
- Perfect served warm or chilled
- Packed with roasted vegetables
- Easy to customize
- A delicious side dish or vegetarian lunch
Roasting the vegetables brings out their natural sweetness and adds rich flavor to every bite. Combined with nutty barley, creamy feta, and a simple homemade dressing, this easy grain salad is perfect for meal prep, potlucks, picnics, or serving alongside grilled chicken, salmon, or burgers.
Tips for the Best Barley Salad
Do Not Overcook the Barley
Barley should be tender but still have a little chew. Overcooked barley can become soft and mushy in the salad.
Cut Vegetables Evenly
Try to cut the vegetables into similar-sized pieces so they roast at the same rate.
Give the Vegetables Space
Spread the vegetables in an even layer on the baking sheet. Crowding the pan can cause them to steam instead of caramelize.
Add Fresh Herbs Before Serving
Fresh herbs bring brightness to the salad. Add them after the vegetables have cooled slightly so they stay vibrant.
Save Some Feta for the Top
Reserve a little feta to sprinkle over the salad just before serving for a prettier presentation.
Easy Variations
Add Chickpeas
Stir in a can of rinsed and drained chickpeas for extra plant-based protein and a more filling lunch.
Add Chicken or Salmon
Top the salad with grilled chicken, shredded rotisserie chicken, or flaked salmon for an easy dinner.
Change the Vegetables
Try roasted sweet potatoes, cauliflower, Brussels sprouts, butternut squash, asparagus, or zucchini.
Make It Vegan
Skip the feta or use a dairy-free feta alternative. Add extra toasted nuts or seeds for richness.
Add Greens
Toss in arugula, spinach, kale, or microgreens just before serving.
Meal Prep and Storage
Store barley salad in an airtight container in the refrigerator for up to 4 days.
This salad tastes great cold, but you can also warm it gently in the microwave before serving. Add a splash of lemon juice or olive oil to refresh the flavors after storing.
For the best texture, add fresh herbs, feta, and crunchy toppings just before serving.
More Delicious Vegetarian Dishes:
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Barley Salad with Roasted Vegetables
Ingredients
Lemon Vinaigrette
Instructions
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Add pearl barley and vegetable broth or water to a medium saucepan. Bring to a boil, then reduce heat to low.Cover and simmer for 25–30 minutes, or until the barley is tender but still chewy. Drain any excess liquid, fluff with a fork, and set aside to cool slightly.
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Preheat oven to 425°F. Line a large baking sheet with parchment paper.Add broccoli, mushrooms, red bell pepper, red onion, and corn to the baking sheet. Drizzle with olive oil, then season with salt, pepper, garlic powder, and oregano. Toss until evenly coated.
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Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized around the edges.
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In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, garlic, salt, and pepper until smooth.
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Add cooked barley and roasted vegetables to a large bowl. Pour the lemon vinaigrette over the top and toss until everything is evenly coated.Fold in feta cheese, parsley, basil or mint if using, and toasted nuts or seeds.
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Serve the salad warm, at room temperature, or chilled. Add an extra squeeze of lemon juice or sprinkle of feta before serving if desired.
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