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Hearty Vegan Vegetable Barley Salad

Close-up of a serving of vegan vegetable barley salad featuring plump barley grains, diced carrots, peas, and celery.
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Make this filling, high fiber vegan barley salad with fresh vegetables. It is a dependable recipe for a make ahead vegan lunch or side dish.

Ingredients

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  • 1 cup pearl barley
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh parsley, chopped
  • For the Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Cook the barley: Combine barley and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30 to 40 minutes, or until the barley is tender but still chewy. Drain any excess liquid and spread the barley on a baking sheet to cool completely.
  2. Prepare the vegetables: While the barley cools, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red onion, carrots, and celery. Sauté for 5 to 7 minutes until slightly softened. Add the red bell pepper and cook for 2 more minutes. Remove from heat and let cool slightly.
  3. Make the dressing: In a small bowl, whisk together the 1/4 cup olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
  4. Assemble the salad: In a large bowl, combine the cooled barley, the sautéed vegetables, thawed peas, and fresh parsley.
  5. Dress and serve: Pour the dressing over the salad ingredients. Toss gently to coat everything evenly. Chill the salad for at least 30 minutes before serving to allow the flavors to combine.

Notes

  • For a chewier texture, use hulled barley instead of pearl barley, adjusting the cooking time as needed.
  • This cold barley salad recipe keeps well in the refrigerator for up to four days, making it excellent for meal prepping.
  • Add 1/4 cup of toasted sunflower seeds or chopped walnuts for extra crunch in your vegan power bowl with barley.

Nutrition

Find it online: https://cookerycommand.com/vegan-vegetable-barley-salad/