Barley Sweet Potato Salad

Author Or Recipe bySarah Nasello
Category
Ingredients
For the Barley:
 1 ½ cups pearled barley, rinsed
 2 cups chicken stock
 2 cups cold water
 1 bay leaf
 of kosher salt
For the Sweet Potatoes:
 2 medium to large sweet potatoes, peeled and cut into 1/2-inch cubes
 2 tbsp extra virgin olive oil
 ½ tsp ground cumin, more if desired
 1 tsp kosher salt
 ½ tsp black pepper
For the Dressing:
 ¼ cup extra virgin olive oil
 ¼ cup canola oil (or vegetable)
 2 tbsp apple cider vinegar
 3 tbsp cranberry juice
 1 tsp Dijon mustard
 ½ tsp kosher salt
 ¼ tsp black pepper
Other Salad Ingredients:
 3 green onions, green part only, small diced (about 1/3 cup)
  cup sliced almonds, toasted
 ¼ cup blue cheese crumbles
 ½ cup dried cranberries
 1 cup baby spinach leaves
Directions
1

Preheat oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.

2

To Cook the Barley:
Add all the barley ingredients to a medium-sized pot and bring to a boil over medium-high heat. Reduce heat to low, cover pot and simmer gently until nearly all the water has been absorbed, about 40 to 50 minutes. Remove pot from the burner, uncover and transfer to a large, heatproof bowl to cool. Use two forks to fluff and separate the grains as they cool.

3

To Cook the Sweet Potatoes:
While the barley is cooking, toss the diced sweet potatoes with the rest of the ingredients in a large bowl until evenly coated. Place the sweet potato cubes on the prepared baking sheet in a single layer. Roast at 400 degrees until fork-tender and the edges are just starting to brown, about 25 to 30 minutes. Remove sheet from oven, place on a wire rack and let cool.

4

Meanwhile, prepare the dressing as the barley and sweet potatoes cook. In a small bowl, use a whisk to combine the oils, vinegar, cranberry juice and mustard until well combined and fully emulsified. Add the salt and pepper and whisk to incorporate. Taste and adjust flavors as desired; set aside at room temperature.

5

To Assemble the Salad:
In the bowl with the barley, add the roasted sweet potatoes, green onions, toasted almonds, blue cheese, cranberries and spinach. Use a wooden spoon or rubber spatula to toss until evenly distributed.

Pour half of the dressing over the salad and gently toss to coat, then repeat with the remaining half until fully combined. Taste and add salt and pepper as desired.

For best results, refrigerate for at least 2 hours before serving, or even overnight, to allow flavors to meld. Salad may be refrigerated for up to 5 days. Serve chilled or at room temperature, or heat in the microwave for a warm salad side dish.

Ingredients

Ingredients
For the Barley:
 1 ½ cups pearled barley, rinsed
 2 cups chicken stock
 2 cups cold water
 1 bay leaf
 of kosher salt
For the Sweet Potatoes:
 2 medium to large sweet potatoes, peeled and cut into 1/2-inch cubes
 2 tbsp extra virgin olive oil
 ½ tsp ground cumin, more if desired
 1 tsp kosher salt
 ½ tsp black pepper
For the Dressing:
 ¼ cup extra virgin olive oil
 ¼ cup canola oil (or vegetable)
 2 tbsp apple cider vinegar
 3 tbsp cranberry juice
 1 tsp Dijon mustard
 ½ tsp kosher salt
 ¼ tsp black pepper
Other Salad Ingredients:
 3 green onions, green part only, small diced (about 1/3 cup)
  cup sliced almonds, toasted
 ¼ cup blue cheese crumbles
 ½ cup dried cranberries
 1 cup baby spinach leaves

Directions

Directions
1

Preheat oven to 400 degrees and line a baking sheet with parchment paper or aluminum foil.

2

To Cook the Barley:
Add all the barley ingredients to a medium-sized pot and bring to a boil over medium-high heat. Reduce heat to low, cover pot and simmer gently until nearly all the water has been absorbed, about 40 to 50 minutes. Remove pot from the burner, uncover and transfer to a large, heatproof bowl to cool. Use two forks to fluff and separate the grains as they cool.

3

To Cook the Sweet Potatoes:
While the barley is cooking, toss the diced sweet potatoes with the rest of the ingredients in a large bowl until evenly coated. Place the sweet potato cubes on the prepared baking sheet in a single layer. Roast at 400 degrees until fork-tender and the edges are just starting to brown, about 25 to 30 minutes. Remove sheet from oven, place on a wire rack and let cool.

4

Meanwhile, prepare the dressing as the barley and sweet potatoes cook. In a small bowl, use a whisk to combine the oils, vinegar, cranberry juice and mustard until well combined and fully emulsified. Add the salt and pepper and whisk to incorporate. Taste and adjust flavors as desired; set aside at room temperature.

5

To Assemble the Salad:
In the bowl with the barley, add the roasted sweet potatoes, green onions, toasted almonds, blue cheese, cranberries and spinach. Use a wooden spoon or rubber spatula to toss until evenly distributed.

Pour half of the dressing over the salad and gently toss to coat, then repeat with the remaining half until fully combined. Taste and add salt and pepper as desired.

For best results, refrigerate for at least 2 hours before serving, or even overnight, to allow flavors to meld. Salad may be refrigerated for up to 5 days. Serve chilled or at room temperature, or heat in the microwave for a warm salad side dish.

Barley Sweet Potato Salad

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