Roasted Veggies, Barley and Bean Salad

Yummy way to have veggies!


  • 1/2 butternut squash, peeled and cut into 1/2″ cubes
  • 2 red peppers, seeded and cut into 1″ pieces
  • 1 small onion, cut into small wedges
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 c uncooked pearl barley
  • 1 can cannellini beans or butter beans (soft white beans), drained and rinsed
  • 2 c shredded kale or swiss chard or arugula
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp tamari (gluten free soy sauce) or soy sauce


  • Heat oven to 350F
  • Line a baking sheet with tin foil.  Arrange the squash, peppers and onion on the sheet. Drizzle with 2 tbsp of olive oil and salt.
  • Roast until veggies are tender, 30 – 40 minutes.
  • In a medium sauce pan, cover the barley with 3 inches of water.  Bring to a boil.  Reduce heat to medium and cook uncovered for 25 minutes or until tender.
  • Drain, rinse with cold water, drain again.
  • In a large bowl place roasted veggies, barley, and beans.
  • Mix balsamic vinegar, olive oil and tamari together.  Pour over top of veggies and toss lightly.
  • Enjoy at room temperature.

Thanks to Style at Home Magazine

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