Roasted Broccoli, Mushroom, and Barley Salad

broccoli-mushroom-barley-salad
Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 468 calories
    • Fat 25 g (4 g saturated fat)
    • Cholesterol 3 mg
    • Sodium 428 mg
    • Protein 12 g
    • Carbohydrate 53 g
    • Sugar 4 g
    • Fiber 12 g
    • Iron 3 mg
    • Calcium 104 mg

Heat oven to 425° F with the racks in the upper and lower thirds. Cook the barley according to the package directions.

Meanwhile, toss the broccoli, onion, mushrooms, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets. Roast, tossing once, until crisp-tender, 20 to 25 minutes.

Using the back side of a chef’s knife, mash the anchovies and garlic to a paste on a cutting board. Combine with the lemon juice and the remaining 4 tablespoons of oil in a small bowl.

Ingredients

  1. Check 1 cup barley
  2. Check 1 large bunch broccoli, cut into florets
  3. Check 1 medium red onion, cut into wedges
  4. Check 1 pound cremini or oyster mushrooms, halved if large
  5. Check 7 tablespoons olive oil
  6. Check Kosher salt and black pepper
  7. Check 4 anchovy fillets
  8. Check 1 clove garlic
  9. Check 3 tablespoons fresh lemon juice
  10. Check Feta and fresh dill, for serving

Directions

  1. Heat oven to 425° F with the racks in the upper and lower thirds. Cook the barley according to the package directions.
  2. Meanwhile, toss the broccoli, onion, mushrooms, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on 2 large rimmed baking sheets. Roast, tossing once, until crisp-tender, 20 to 25 minutes.
  3. Using the back side of a chef’s knife, mash the anchovies and garlic to a paste on a cutting board. Combine with the lemon juice and the remaining 4 tablespoons of oil in a small bowl.
  4. Toss the barley, vegetables, and anchovy dressing together in a bowl. Serve topped with the Feta and dill.