Roasted Cauliflower, Sweet Potato and Barley Salad
Roasted Cauliflower, Sweet Potato and Barley Salad
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Roasted Cauliflower, Sweet Potato and Barley Salad

15 MIN
40 MIN
6 to 8



  1. 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.
  2. 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.
  3. 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.


  1. 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.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.