A barley, mushroom, asparagus, zucchini, and petite white bean salad.
This cold salad is perfect for a spring time lunch.
In the spring the winter layers start to come off and I want to eat a little lighter. I love this barley spring salad because you can make it in the beginning of the week and bring some for lunch at work! Love being prepared for the week. 🙂 Not to mention this Barley Spring Salad is loaded with protein to keep you going throughout the day.
In the Spring time the vegetables and herbs start to come alive in the markets. I love the asparagus, the fennel, and the mushrooms during this time of year. It makes me excited that in just a few short weeks I will be starting my garden again! Last year, we had such success with all of the plants we are going to make it even bigger this year. I will keep you posted on some gardening tips and the progress of the garden in general later this month.
So when I was going to make this spring salad I went to the super market and I thought I bought farro but it turns out I was in such a rush, like most of the time, and I actually grabbed barley. So, I went with it. Because farro and barley are similar grains in turned out pretty much the same, you can use either also. Whatever your preference.
Okay, that’s enough for now. I have some homework to do!
Barley Spring Salad
What you need:
- 6 ounces of sliced mushrooms (you can use white or more exotic assorted mushrooms)
- about 4 pieces of asparagus cut into small pieces (use what you have). Asparagus – you do not need a whole pack of asparagus – buy the whole thing but use the rest for something else.
- 1 small zucchini cut into little pieces (see picture)
- 2 tablespoons olive oil
- salt and pepper
- 1 can of petite white beans, rinsed and drained
- 1 cup of barley cooked according to package
- 3 tablespoons chopped fresh parsley
- olive oil
- lemon juice
What to do:
- Cook the barley or farro according to package and cook until most of the water is absorbed and the grain is tender, about 20 minutes. Remove from heat, strain extra water if necessary and let cool.
- Meanwhile, preheat the oven to 425 degrees. On a baking tray toss the zucchini, squash, asparagus, and mushrooms to coat with olive oil, salt and pepper. Bake for about 10-15 minutes, tossing half way, until the vegetables are roasted but not burned.
- In a large bowl put a little bit of olive oil, juice of half a lemon, parsley and whisk until well combined. Fold in the roasted vegetables, small white beans, cooked barley, salt (1/2 teaspoon) and pepper (1/4 teaspoon).
- Garnish with toasted sunflower seeds (I had some laying around from another recipe so I thought it might be nice).
You can serve this warm, room temperature, or cold!
You can substitute any of your favorite vegetables to be roasted almost anything will work, this is what I had on hand!