Roasted Vegetable Salad with Barley

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This roasted vegetable salad with barley doubles as a vegan meal prep idea! Topped with a delicious maple tahini dressing, it makes a healthy and satisfying light meal.

Prep Time 10 minutes | Cook Time 30 minutes | Total Time 40 minutes



  • 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
  • Salt & pepper to taste
  • Water to thin the dressing (3-4 tbsp)


  1. Cook barley according to package directions (I cooked 1 cup barley in 3 cups of water with a pinch of salt and it took about half an hour). 
  2. Meanwhile, preheat oven to 400F and move the rack to the middle position.
  3. Prep your veggies (try to cut them into pieces that are about the same size (I aimed for about 1″ pieces) so they cook more evenly) and add them to a baking sheet. Toss with the olive oil, garlic powder, Italian seasoning, and salt & pepper. Roast them for 20 minutes or until they’re cooked. You can flip them halfway through if you wish, but I did not.
  4. Add the dressing ingredients to a bowl and whisk together until smooth. Adjust the lemon juice and seasonings as needed. Thin with 1 tablespoon of water at a time until your desired consistency is reached. 
  5. Once everything is ready, you can either add it all to a large bowl or platter and assemble it like you would a salad, or you can portion it out into individual containers if you’re going the meal prep route. 

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