Roasted Asparagus Mushroom Barley Salad

Barley salad with roasted asparagus and mushrooms in a bowl.

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Roasted Asparagus Mushroom Barley Salad

Tossed in a lemon garlic vinaigrette, this roasted asparagus mushroom barley salad has plenty of roasted vegetables folded into whole grains along with baby spinach, toasted walnuts and parmesan.

Prep Time10

Cook Time18

Total Time28

Course: Salads

Cuisine: Italian, Mediterranean

Servings:

Author: Paige Adams

Ingredients

For asparagus and mushrooms

8 ounces baby bella or cremini mushrooms, sliced
1 garlic clove in its skin
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces asparagus, trimmed and cut into 1-inch long pieces

For barley

1 cup pearl barley
3 cups water

For vinaigrette

1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
1/4 cup olive oil

For salad

2 cups baby spinach
2 scallions, thinly sliced
1/4 cup chopped toasted walnuts
1/4 cup shaved parmesan
1 tablespoon chopped parsley

Instructions

Preheat the oven to 450 degrees F.
On a sheet pan, toss the mushrooms and garlic clove with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange the mushrooms in a single layer. Roast for 10-12 minutes until the mushrooms are browned.
Toss the asparagus with the mushrooms, spreading everything into a single layer and continue roasting for 5-6 minutes until the mushrooms are browned and slightly crisp at the edges and the asparagus is bright green.
To make the barley. Combine the grains and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 12 minutes until the grains are tender, but still chewy. Let stand for 2-3 minutes and fluff with a fork. Drain the remaining water if necessary. Transfer to a large bowl.
For the vinaigrette, squeeze the roasted garlic clove into a small bowl and add the mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice and 1/4 cup olive oil. Mash the garlic as you whisk the dressing.
To assemble the salad, combine the barley, asparagus and mushrooms, spinach, scallions, walnuts, parmesan and parsley.
Drizzle in the vinaigrette, tossing to combine.

Notes

You can use farro or brown rice instead of barley. Rice will make the recipe gluten free.

The barley and vinaigrette can be made up to 3 days in advance. Store them in separate airtight containers in the refrigerator. Let them sit out at room temperature for 15 minutes before assembling the salad.

You can store leftovers in the fridge up to 4 days.

Nutrition