Hearty Barley and Cauliflower Salad With Manchego and Salami

barley-cauliflower-salad-manchego-salami
Photo by William Brinson
Hearty Barley and Cauliflower Salad With Manchego and Salami 3.6 17 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 511 calories
    • Fat 32 g
    • Sat Fat 8 g
    • Cholesterol 26 mg
    • Sodium 749 mg
    • Protein 14 g
    • Carbohydrate 46 g
    • Sugar 3 g
    • Fiber 10 g
    • Iron 3 mg
    • Calcium 223 mg

Heat oven to 450° F. Cook the barley according to the package directions.Meanwhile, toss the cauliflower, celery seed, 3 tablespoons of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until golden brown, 16 to 18 minutes.Toss together the barley, cauliflower, radicchio, salami, Manchego, scallions, vinegar, the remaining 3 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.Serve warm or at room temperature.

Ingredients

  1. Check 1 cup pearl barley
  2. Check 1 small head cauliflower (about 1 1/2 pounds), cut into florets
  3. Check 1 tablespoon celery seed
  4. Check 6 tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 1 small head radicchio, torn (about 6 cups)
  7. Check 2 ounces salami, chopped
  8. Check 2 ounces Manchego, chopped (1/2 cup)
  9. Check 3 scallions, sliced
  10. Check 2 tablespoons sherry vinegar or red wine vinegar

Directions

  1. Heat oven to 450° F. Cook the barley according to the package directions.
  2. Meanwhile, toss the cauliflower, celery seed, 3 tablespoons of the oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until golden brown, 16 to 18 minutes.
  3. Toss together the barley, cauliflower, radicchio, salami, Manchego, scallions, vinegar, the remaining 3 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  4. Serve warm or at room temperature.