Swiss Barley Salad with Roasted Vegetables and Lemon-Herb Dressing

Ingredients

• 1 cup Pearl Barley
• 1 cup Butternut Squash (cubed)
• 1 cup Brussels Sprouts (halved)
• 1/2 medium Red Onion (sliced)
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 tablespoons Fresh Herbs (parsley, thyme, rosemary, chopped)
• 1 clove Garlic (minced)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cook the 1 cup of pearl barley. Once cooked, drain it and set it aside.
3. 3In a large bowl, combine the 1 cup of cubed butternut squash, 1 cup of halved Brussels sprouts, and 1/2 medium red onion sliced. Add 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the vegetables. Toss everything together until the vegetables are evenly coated.
4. 4Spread the coated vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and have slightly browned edges.
5. 5While the vegetables are roasting, make the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 2 tablespoons of lemon juice, 1 clove of minced garlic, and 2 tablespoons of chopped fresh herbs. Add a pinch more salt and pepper if desired.
6. 6In a large bowl, combine the cooked 1 cup of pearl barley and the roasted vegetables.
7. 7Pour the prepared lemon-herb dressing over the barley and roasted vegetables. Toss gently to combine everything.
8. 8Serve the Swiss Barley Salad warm or cold.

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