Marla Meridith

January 14, 2019



We love this healthy Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta recipe. It's so easy to prepare, a great vegetarian meal for lunch or dinner! MarlaMeridith.com
We love this healthy Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta recipe. It's so easy to prepare, a great vegetarian meal for lunch or dinner! MarlaMeridith.com
We love this healthy Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta recipe. It's so easy to prepare, a great vegetarian meal for lunch or dinner! MarlaMeridith.com

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

By Marla Meridith  , , , , , , , , , , , , , , ,     ,

January 14, 2019

Ingredients

1 cup uncooked pearl barley

3 cups water

1/4 tsp salt

1 tbsp olive oil

brussels sprouts

1 lb brussels sprouts, rinsed and pat dry

3 cloves garlic, chopped

3 tbsp olive oil

1/2 tsp salt

1/2 tsp ground black pepper

mix ins

1/2 tsp smoked paprika

1/2 cup dried cranberries

1/2 cup crumbled feta cheese

1 tbsp freshly squeezed lemon juice

Directions

1Preheat the oven to 375˚ Fahrenheit with the rack in the middle.

2Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.

3While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.

4Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

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