Roasted Brussels Sprout & Barley Salad with Goat Cheese, Cranberries, and Pepitas
Roasted Brussels Sprout & Barley Salad with Goat Cheese, Cranberries, and Pepitas
Roasted Brussels sprouts and nutty barley come together with tangy goat cheese, sweet cranberries, and crunchy pepitas for a hearty, colorful salad with great texture.
Ingredients
For 2 servings
- 2 ounce Arugula
- 2 tablespoon Balsamic Vinegar
- ¾ cup Barley
- 8 ounce Brussels Sprouts
- 4 ounce Crumbled Goat Cheese
- 1 ounce Dried Cranberries
- 1 ounce Honey
- 1 ounce Pepitas
- 2 ounce Shallot
Additional Ingredients
- 7 teaspoon Olive Oil
PDF
DifficultyEasy
Total Time40m
Calories767
Protein26g
Carbs93g
Fat36g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the goat cheese for a plant-based feta-style cheese or a few avocado slices for creaminess. To avoid wheat, replace the barley with quinoa or brown rice; for nut-free needs, keep the pepitas or use toasted sunflower seeds instead.
What to serve with it
Serve it with grilled chicken, baked salmon, or a simple soup to make the meal more filling. A crusty baguette or warm wholegrain rolls also work well, and a light white wine or sparkling water keeps the flavors bright.
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