Pearl Barley Salad with Roasted Root Vegetables

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15 min


1 h


6 to 8

Pearl Barley Salad with Roasted Root Vegetables

(Photo: Erik Putz)

This recipe makes an easy and nice grainy salad full of roasted root vegetables, pomegranate and dill. — Amy Rosen


  • 1 900-mL carton vegetable broth
  • 2 cups pearl barley , rinsed and drained
  • 1 large sweet potato , peeled
  • 2 parsnips , peeled
  • 2 carrots , peeled
  • 1/2 small red onion , thinly sliced into half moons
  • 3 tbsp olive oil , divided
  • 2 lemons , juiced
  • 2 tsp honey
  • 1 cup chopped dill
  • 1/2 cup pomegranate seeds
  • 1/2 cup sliced almonds , toasted


1. Position rack in centre of oven and preheat to 425F.

2. Combine broth and barley in a medium saucepan set over high. Bring to a boil. Reduce heat to medium-low and simmer, covered, until barley is tender and liquid is absorbed, 30 to 35 min.

3. Meanwhile, cut sweet potato, parsnips and carrots into equal, bite-sized pieces. Toss vegetables and onion with 1 tbsp oil on a baking sheet. Season with salt and pepper. Roast, stirring halfway through, until lightly browned and fork-tender, about 20 min.

4. Fluff cooked barley with a fork, and then transfer to a large serving bowl. Set barley and roasted vegetables aside and let cool slightly.

4. Whisk remaining 2 tbsp oil, lemon juice and honey in a small bowl. Drizzle over barley. Add roasted vegetables, dill and pomegranate seeds. Toss to combine. Sprinkle with almonds. Serve warm or at room temperature.

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