Best 3 Warm Roasted Carrot And Barley Salad Recipes

Welcome to a culinary journey where roasted carrots and barley unite in a symphony of flavors. This warm and hearty salad is a delightful blend of textures and tastes, perfect for a satisfying meal or a vibrant side dish. The roasted carrots, caramelized to perfection, add a touch of sweetness that beautifully complements the nutty flavor of the barley. Dressed in a zesty lemon-tahini sauce, this salad bursts with brightness, while crumbled feta cheese provides a salty, tangy contrast. Topped with fresh herbs and sprinkled with pomegranate seeds, this dish is a feast for the eyes and the taste buds.

In addition to the main recipe, this article offers three enticing variations to suit diverse preferences. For a vegan twist, the "Vegan Warm Roasted Carrot and Barley Salad" replaces the feta cheese with creamy avocado and tangy capers. If you're craving a protein-packed option, the "Warm Roasted Carrot, Barley, and Chicken Salad" incorporates tender chicken breast, adding a satisfying savory element. And for those who love Mediterranean flavors, the "Warm Roasted Carrot and Barley Salad with Pistachios and Orange" introduces a vibrant blend of pistachios, orange zest, and fresh mint, creating a delightful harmony of tastes.

No matter your dietary preferences or flavor inclinations, this collection of warm roasted carrot and barley salad recipes has something for everyone. Get ready to embark on a culinary adventure that will leave you feeling nourished, satisfied, and inspired.

Let's cook with our recipes!

WARM PEARL BARLEY & ROASTED CARROT SALAD WITH DILL VINAIGRETTE

Warm pearl barley & roasted carrot salad with dill vinaigrette image

This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish

Provided by Georgina Fuggle

Categories Side dish

Time 55m

Number Of Ingredients 13

Ingredients

1 large bunch of carrots , peeled and cut into diagonal slices (approx. 500g/1lb 2oz)
5 banana shallots , quartered
4 garlic cloves , lightly crushed
1 tsp fennel seeds
1 tbsp olive oil
300g pearl barley
small pack parsley , roughly chopped
½ small pack dill , roughly chopped
140g blue cheese , crumbled
a few fennel tops or dill, to serve (optional)
2 tbsp olive oil
1 tbsp white wine vinegar
juice 1 lemon

Steps:

Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium

ROASTED CARROT SALAD

Roasted Carrot Salad image

Inspired by an incredibly popular salad sold in a local award winning market here in Woodstock, VT. Since they don't give out the recipe, I had to figure it out on my own. But I (and others) believe that my version is infinitely better, and I'm sure you will agree. This light, fresh and healthy salad is perfect for summer days and presents well for BBQ's, potlucks, and dinner parties alike and it is guaranteed to impress and get rave reviews every time.

Provided by Morgan

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds carrots, peeled and thinly sliced on the diagonal
½ cup slivered almonds
2 cloves garlic, minced
¼ cup extra-virgin olive oil
salt and ground black pepper to taste
1 teaspoon honey
1 tablespoon cider vinegar
⅓ cup dried cranberries
1 (4 ounce) package crumbled Danish blue cheese
2 cups arugula

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet.
Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 23.8 g, Cholesterol 14.1 mg, Fat 19.7 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 5.2 g, Sodium 370.3 mg, Sugar 13.1 g

ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE

Roasted Carrot Salad With Arugula and Pomegranate image

This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it's worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.

Provided by Melissa Clark

Categories salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound carrots, peeled and cut into 2-inch lengths (halve them if carrots are large)
1/4 teaspoon kosher salt, more to taste
1/8 teaspoon ground black pepper, more to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon ground cumin
1 tablespoon pomegranate molasses
1/2 tablespoon fresh lemon juice, more to taste
1 garlic clove, finely grated or minced
1/2 teaspoon Dijon mustard
3 ounces baby arugula (about 3 cups)
1 fennel bulb, thinly sliced
1/4 cup fresh dill fronds or mint leaves
Pomegranate seeds, as needed
Yogurt, for serving (optional)
Toasted walnuts or crumbled pita chips, for serving (optional)

Steps:

Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

Choose the right carrots: Look for carrots that are firm, smooth, and brightly colored. Avoid carrots that are limp, wrinkled, or have blemishes.
Roast the carrots properly: To get the best flavor and texture, roast the carrots at a high temperature (400°F or higher) until they are tender and slightly caramelized.
Use a variety of grains: Barley is a great choice for this salad, but you can also use quinoa, farro, or brown rice. Cook the grain according to the package directions and let it cool completely before assembling the salad.
Add a variety of vegetables: This recipe calls for red onion and celery, but you can also add other vegetables like broccoli, cauliflower, or Brussels sprouts. Roast the vegetables along with the carrots for a delicious and healthy side dish.
Make a flavorful dressing: The dressing for this salad is made with olive oil, lemon juice, Dijon mustard, and honey. Feel free to adjust the proportions of the ingredients to taste.
Serve the salad warm or cold: This salad is delicious served warm or cold. If you are serving it cold, let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

This warm roasted carrot and barley salad is a delicious and healthy dish that is perfect for a main course or side dish. The roasted carrots are tender and sweet, the barley is chewy and nutty, and the dressing is tangy and flavorful. This salad is also very versatile, so you can easily customize it to your own taste.