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Fall Harvest Grain Salad: Delight in Nutritious Flavor!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 350
A vibrant and wholesome salad combining roasted vegetables, hearty grains, and crunchy seeds for a perfect fall meal.

Ingredients

Grains

  • 1 cup barley
  • 2 cups water

Roasted Vegetables

  • 1 cup diced butternut squash
  • 1 cup diced sweet potatoes
  • 1 red bell pepper diced
  • 1 cup Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste Salt and pepper

Toppings

  • 1/2 cup pumpkin seeds
  • 1/4 cup dried cranberries (optional)
  • 2 tablespoons balsamic vinegar

Instructions 

  • Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper; roast for 25-30 minutes.
  • Cook barley in boiling water for 30-40 minutes until tender; drain and fluff.
  • Combine cooked barley, roasted vegetables, pumpkin seeds, and cranberries in a large bowl.
  • Drizzle with balsamic vinegar and toss to combine. Serve warm or at room temperature.

Notes

Feel free to add more seeds or cranberries for extra flavor and crunch.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Fall, grain, Vegetables