This roasted vegetable salad with barley is an ideal vegan meal-prep option. Topped with a creamy maple-tahini dressing, it’s a light, nourishing dish that’s satisfying on its own or packed for lunches.
I hadn’t planned to cook another grain after trying farro and pearl couscous, but barley quickly earned a place in my rotation. It’s straightforward to prepare and adds a chewy, hearty base to the salad.
Once I had barley cooked and a sheet pan of roasted vegetables, it became clear this recipe is perfect for meal prep. The grain, roasted vegetables, and a dressing rich in healthy fats combine into a balanced vegan lunch that holds up well in the fridge.
I usually skip the spinach when packing leftovers, but you can include it if you prefer. Spinach stands up better than delicate lettuces, though I kept mine separate out of habit.
For vegetables I chose seasonal options: sweet potato, Brussels sprouts, and beets. I added tomatoes too — they’re not peak-season but roasting brings out their sweetness and adds moisture to the salad. Feel free to swap in whatever vegetables you have on hand.
Cutting vegetables to roughly the same size helps them cook evenly. With the mix I used, about 20 minutes at 400°F produced tender-crisp veggies and fully cooked sweet potato pieces — the texture I prefer.
One salad, two ways: serve it plated as a composed salad, or portion it into containers for simple meal prep.
Will you try this roasted vegetable and barley salad? Leave a comment to share how it turned out.
Winter Roasted Vegetable Salad with Barley
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Ingredients
- 1 cup uncooked pearl barley rinsed
- 3 cups water
- 12 Brussels sprouts trimmed (and cut into halves if they’re large)
- 2 large carrots peeled and sliced
- 1 small-medium sweet potato peeled & diced
- 2-3 medium beets peeled & cut up
- 4 medium tomatoes quartered
- 3-4 tablespoons olive oil
- 1 teaspoon garlic powder or to taste
- 5 dashes Italian seasoning or to taste
- Salt & pepper to taste
- Handful of spinach optional
Dressing:
- 3 heaping tablespoons tahini
- Juice of 1/2 lemon
- 1 clove garlic minced
- 1 tablespoon pure maple syrup
- Salt & pepper to taste
- Water to thin the dressing (3-4 tbsp)
Instructions
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Cook the barley according to the package directions. As a reference, 1 cup pearl barley cooked in 3 cups water with a pinch of salt took me about 30 minutes.
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While the barley cooks, preheat the oven to 400°F and position the rack in the middle.
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Prep the vegetables and cut them to similar sizes (about 1″ pieces works well). Spread them on a baking sheet and toss with olive oil, garlic powder, Italian seasoning, salt, and pepper. Roast for about 20 minutes, flipping once if you like, until vegetables are cooked to your preference.
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Whisk the dressing: combine tahini, lemon juice, minced garlic, and maple syrup. Season with salt and pepper, then thin with water a tablespoon at a time until you reach the desired consistency.
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Once barley and roasted vegetables are ready, either assemble on a platter with spinach if using, or divide into containers for meal prep. Drizzle with dressing before serving or pack the dressing separately for storage.
Notes
- Serves 4–6 depending on portion size.
- This makes a generous amount. I enjoyed some immediately as a plated salad (with spinach) and packed the remainder for lunches without the spinach. It works well hot or cold; heat if you prefer it warm.
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Looking for more easy vegan meal-prep inspiration? Try other vegan bowl or meal-prep recipes to vary grains, vegetables, and dressings for a week of simple, satisfying lunches.