Name: Roasted Cauliflower, Sweet Potato and Barley Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 to 8 serving(s)
Ingredients: 1 cup (205 g) pearl barley; 2 red onions, thinly sliced; 1 sweet potato, peeled, halved lengthwise and sliced 1/4 inch (0.5 cm) thick; 1 cauliflower, cut into large florets; 3 tbsp (45 ml) olive oil, plus more for drizzling; 1/2 tsp ground coriander; 1/2 tsp chili powder; 1/4 cup (10 g) chopped cilantro; 1/2 cup (50 g) toasted pecans, coarsely chopped; Lemon wedges, as desired

Preparation

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
In a pot of salted boiling water, cook the barley over medium heat for 40 minutes or until tender. Drain and rinse under cold running water.
Meanwhile, on the baking sheet, toss the vegetables with the oil and spices. Roast for 30 minutes or until the vegetables are tender and golden brown. Add the barley, season with salt and pepper, and stir to combine. Top with the cilantro and pecans, and drizzle with olive oil. Squeeze a few lemon wedges over the salad and serve.

Comment

Teresa D.

4 stars September 11th, 2018

I notice that the nutritional values are not available for the regular recipes as they are the Diabetic ones.. would it be possible to have all of the recipes listed with the N/V they are wonderful but as a Type 1 diabetic I have to count every carb! Thank you and wow, I am enjoying this site.
Ricardocuisine
September 11th, 2018

Hello Teresa, Thanks for your suggestion, I will share with the team.