Roasted Root Vegetable and Barley Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A wholesome roasted root vegetable and barley salad with a lemony dressing. This Mediterranean-inspired salad recipe, ready in about 50 minutes, pairs pearl barley, carrots, cut into 1/2-inch pieces, parsnips, cut into 1/2-inch pieces 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 medium carrots cut into 1/2-inch pieces, 2 medium parsnips cut into 1/2-inch pieces, and 1 medium red onion cut into wedges with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer on a baking sheet and roast for 30 minutes until caramelized and tender.
  2. Step 2: While vegetables roast, rinse 1 cup pearl barley and combine with 3 cups water in a medium pot. Bring to a boil, reduce heat, and simmer uncovered for 30-35 minutes until barley is tender but chewy. Drain any excess water.
  3. Step 3: In a large mixing bowl, whisk together 1 tbsp olive oil, 3 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and remaining 1/2 tsp salt and 1/2 tsp black pepper until emulsified.
  4. Step 4: Add the cooked barley and roasted vegetables to the bowl with the dressing. Toss gently to coat evenly.
  5. Step 5: Stir in 1/4 cup chopped fresh parsley for brightness. Serve warm or at room temperature.

Frequently asked questions

How long does Roasted Root Vegetable and Barley Salad take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Root Vegetable and Barley Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pearl barley from drying out.

Can I substitute ingredients in Roasted Root Vegetable and Barley Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Root Vegetable and Barley Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Root Vegetable and Barley Salad?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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