Roasted Broccoli Barley Salad

Still cold (when will it end?) but wishing for salad season Roasted Broccoli Barley Salad covers your need for comfort and your yen for a salad.

Roasted Broccoli Barley Salad

Barley is one of those grains that does not get its just rewards. With its chewy texture and nutty flavor, barley is a delicious whole grain. Nutritious and healthy, with lots of fiber and many trace minerals like selenium, manganese, and phosphorus. We use it in our Hamburger Soup.

Adding barley to a salad with roasted veggies seems like a no brainer. I have used other grains in salads….farro(my personal fav), rice, and quinoa, so barely seemed a natural choice. Besides the day I made this, it was snowy, cold, and I did not want to venture out of the house…I had barley!

Roasted Broccoli Barley Salad

Roasting veggies brings out all their natural goodness. Given a choice roast your veggie. I chose broccoli and red peppers for their beautiful colors and its what I had on hand. Maybe I should have called this clean the frig salad?

Cannellini beans are lightly kidney-shaped beans are from Italy and are creamy white in color. They have a fluffy texture and a slightly nutty, mild flavor and they offset the bright green of the broccoli and the red of the pepper…like the Italian flag.

Roasted Broccoli Barley Salad

You all know of my love of Miracle Whip, and as I always say mayo if you must, but the sweet tangy zip of Miracle Whip is perfect for the dressing in this salad.

Add a touch of Dijon, a squeeze and a zest of lime, and avocado oil and you have a perfect dressing. Toss half of the dressing with the salad ingredients and top with fresh green onions and toasted panko crumbs for crunch.

Roasted Broccoli Barley Salad

Roasted Broccoli Barley Salad is a comforting, nutritious salad to beat the winter blues.
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Roasted Broccoli Barley Salad

Roasted Broccoli Barley Salad

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Category: Salad
  • Method: Roast
  • Cuisine: American



1/2 cup pearled barley
1 tablespoon grated lime zest
3 tablespoons lime juice
1 tablespoon Miracle Whip
1 teaspoon dijon mustard
6 tablespoons avocado oil
Salt and pepper to taste
112-ounce package broccoli florets
1/2 of a large red pepper sliced
115 ounce can cannellini beans, drained
2 tablespoons panko breadcrumbs
1 teaspoon butter
Sliced green onions for garnish


Cook barley according to package directions. Then drain and rinse in cold water and set aside.

Whisk the lime juice, Miracle Whip, dijon, and 5 tablespoons of the oil until emulsified either by hand or in a blender.

Preheat oven to 400 degrees.

Place broccoli florets and red pepper slices in a large Ziploc bag. Season with salt and pepper. Toss to coat vegetables with oil.

Place oil-coated vegetables on a baking sheet in a single layer and place in preheated oven. Roast until tender crisp about 15 – 20 minutes.

In a small skillet melt butter and add panko crumbs. Toast until crumbs are golden brown, set aside.

To make the salad:
In a large serving bowl place roasted vegetable mixture, drained cannellini beans, reserved barley, and half of the dressing. Toss to coat, adjust seasonings.

Garnish salad with sliced green onions and toasted panko crumbs. Serve with remaining dressing.

Keywords: broccoli, red pepper, barley, dijon, lime, salad, good for you

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