Northbound Barley and Roasted Root Vegetable Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A hearty salad with nutty barley and caramelized root vegetables dressed in a tangy mustard vinaigrette, perfect for a nutritious meal. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs pearled barley, small, sliced into wedges red onion, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pearled barley
• 2 medium, peeled and cut into 1/2-inch chunks carrots
• 2 medium, peeled and cut into 1/2-inch chunks parsnips
• 1 small, sliced into wedges red onion
• 4 tbsp olive oil
• 1 1/2 tsp divided salt
• 1 tsp divided black pepper
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled and chunked carrots, 2 peeled and chunked parsnips, and 1 sliced small red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25-30 minutes until golden and tender, stirring halfway through.
2. Step 2: Meanwhile, rinse 1 cup pearled barley and place in a pot with 3 cups water and 1/2 tsp salt. Bring to a boil, then simmer uncovered for 25-30 minutes until tender but chewy. Drain any excess water.
3. Step 3: In a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp honey, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine the cooked barley, roasted vegetables, and 2 tbsp chopped fresh parsley. Drizzle the mustard vinaigrette over the salad and toss gently to coat evenly. Serve warm or at room temperature.