How beautiful would this salad look on your holiday table?
Not only is it colorful, but flavorful too! It was a real hit at my house and was great for leftovers the next day too.
Have you started to think about the holidays? This dish is delicious and can be made ahead of time and served at room temperature. Another great make-a-head dish is my Roasted Vegetable Medley recipe. Easy, healthy and what I love is that there will be leftovers, especially when everyone will be home during the holiday break!
Have you started to think of what you’ll be making for the holidays?
I’d love for you to share your ideas in the comments below 🙂
Savory Cauliflower, Sweet Potato & Barley Salad
- 1 cup pearl barley
- 2 red onions, thinly sliced
- 1 medium-large sweet potato, peeled and sliced into half moons
- 1 cauliflower, cut unto florets
- 2 tbs. olive oil
- ½ tsp. ground coriander
- ½ tsp. chili powder blend
- Salt and pepper, to taste
- 1 pomegranate, deseeded
- Handful of fresh cilantro, chopped
Place the rack in the middle of the oven and preheat to 425°F. Line a baking sheet with parchment paper and set aside.
Add the barley to a pot of boiling water and cook for about 35minutes on medium heat until the barley is tender. Drain and rinse with cold water; set aside.
While the barley is cooking, place the vegetables in a large bowl and toss with the olive oil, ground coriander and chili powder. Spread the vegetables in a single layer on the lined baking sheet. Roast, on the middle shelf, for approximately 1 hour or until the vegetables are cooked and golden brown.
Toss the roasted vegetables with the cooked barley; add salt and pepper and mix well. Top with the pomegranate seeds and chopped cilantro.
Serve at room temperature.