This hearty Brussels Sprout and Pearl Barley winter salad is bursting with the zingy flavours of lemon and pomegranate.
Made from the ingredients that came straight out of my weekly veg box, this hearty Brussels Sprout and Pearl Barley winter salad is bursting with the zingy flavours of lemon and pomegranate.
Tossed in a lemon and caraway dressing, this salad is best eaten warm.
I added some walnuts and pomegranate for some extra crunch and bulk this recipe with some mixed salad leaves.
How to make this Brussels sprout and pearl barley salad
The pearl barley is first cooked in boiling water. To give this salad a hearty bite, it is best to cook the pearl barley until it is al dente rather than completely soft. This should take around 30-45mins.
The Brussels are roasted at the same time in the oven for around 30 minutes.
While the Brussels sprouts and pearl barley are cooking, you can start preparing the rest of the ingredients. Chop the parsley finely, deseed the pomegranate and cut the red onion into thin slices.
To make the dressing, heat the caraway seeds in a dry pan. Once they are toasted, transfer to a blender and whizz to a powder. In a bowl, whisk the Dijon mustard with lemon juice, extra-virgin olive oil, ground toasted caraway seeds, grated garlic and maple syrup.
Once the pearl barley is cooked, drain it well. Toss the pearl barley with the Brussels sprouts in the lemon dressing. Add the chopped parsley, and pomegranate seeds. chopped red onion, walnuts and mixed leaves. Toss well altogether. Check the seasoning and add salt, pepper and extra lemon juice if needed.
My love of roasted Brussels sprouts knows no bounds. This is without a doubt my favourite way to eat them so you will find plenty of recipes on the blog such as my Shaved Brussels Sprouts Salad, Maple-Roasted Brussels Sprouts with Chestnuts, Roasted Brussels Sprouts And Cauliflower Salad, or Asian Roasted Brussels Sprouts with Cashews.
I hope you enjoy this Brussels sprout and pearl barley salad recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Brussels Sprout and Pearl Barley Salad
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 g pearl barley
- 400 g Brussels sprouts
- 2 handfuls chopped walnuts
- 1 small red onion
- 1/2 large pomegranate
- 4 tbsp chopped parsley
- 1 handful mixed salad leaves
- lemon juice to taste
- salt & pepper
DRESSING:
- 2 tsp caraway seeds
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- 1 garlic clove
- 2 tsp maple syrup
Instructions
- Heat some salted water in a saucepan. When boiling add the pearl barley and cook under medium to high heat until soft (this should take 25-40mins). It should still have a bite.
- Preheat the oven to 200c/180c fan/gas 6.
- Cut the Brussels sprouts in halves and scatter them on an oven tray. Drizzle with some olive oil and a pinch of salt. Roast in the oven for 30-35mins until cooked.
- While the Brussels sprouts and pearl barley are cooking, start preparing the rest of the ingredients.
- Chop the parsley finely, deseed the pomegranate and cut the red onion into thin slices.
- To make the dressing, heat the caraway seeds in a dry pan. Once they are toasted, transfer to a blender and whizz to a powder.
- In a bowl, whisk the Dijon mustard with lemon juice, extra-virgin olive oil, ground toasted caraway seeds, grated garlic and maple syrup. Set aside.
- Once the pearl barley is cooked, drain it well. Toss the pearl barley with the Brussels sprouts in the lemon dressing.
- Add the chopped parsley, pomegranate seeds. chopped red onion, walnuts and mixed leaves.
- Toss well altogether. Check the seasoning and add salt, pepper and extra lemon juice if needed.
- This salad is best eaten warm.
Nutrition
Find this recipe online:
Brussels Sprout and Pearl Barley Salad
https://theflexitarian.co.uk/recipe-items/brussels-sprouts-and-pearl-barley-salad/
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