Salt & Lavender · by Natasha★ 5.0 (3)
Winter Roasted Vegetable Salad with Barley
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 22%
CARBS 65G58% OF CAL
15G FIBER3G ADDED8G INTRINSIC39G OTHER11G TOTAL SUGAR
FAT 18G37% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted winter vegetables and barley topped with spinach and dressed in maple tahini vinaigrette. Hearty, earthy, and satisfying. A nourishing vegetarian main or cold salad.
mainamericansaladgrain bowl🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked pearl barley (rinsed )
- 3 cups water
- 12 Brussels sprouts (trimmed (and cut into halves if they're large))
- 2 large carrots (peeled and sliced)
- 1 small-medium sweet potato (peeled & diced)
- 2-3 medium beets (peeled & cut up)
- 4 medium tomatoes (quartered)
- 3-4 tablespoons olive oil
- 1 teaspoon garlic powder (or to taste)
- 5 dashes Italian seasoning (or to taste)
- Salt & pepper (to taste)
- Handful of spinach (optional)
- 3 heaping tablespoons tahini
- Juice of 1/2 lemon
- 1 clove garlic (minced)
- 1 tablespoon pure maple syrup
- Water to thin the dressing (3-4 tbsp)
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 22%
CARBS 65G58% OF CAL
15G FIBER3G ADDED8G INTRINSIC39G OTHER11G TOTAL SUGAR
FAT 18G37% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 314mg
- Total sugar
- 11g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 865mg
- Calcium
- 119mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.