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French Recipes
Roasted Brussels Sprout and Barley Salad

Roasted Brussels Sprout and Barley Salad

with Goat Cheese, Cranberries and Pepitas

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Brussels sprouts are the “it” vegetable of the season—and for good reason! They become nutty and caramelized after a quick roast in the oven. Tossed over a barley salad with crunchy pepitas, sweet cranberries, and tangy goat cheese, this is one salad that is guaranteed to satisfy all your cravings.

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Brussels Sprouts

¾ cup

Pearled Barley

(ContainsWheat/Blé)

28 g

Dried Cranberries

56 g

Goat Cheese

(ContainsMilk/Lait)

28 g

Pepitas

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 tsp

Honey

1 unit

Shallot

113 g

Baby Arugula

Not included in your delivery

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1866 kJ
Calories446 kcal
Fat18 g
Carbohydrate59 g
Dietary Fiber11 g
Protein19 g
Sodium262 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To roast the Brussels sprouts.) Start prepping when your oven comes up to temperature!

2

Cook the barley: In a medium pot, combine the barley with enough salted water to cover. Cover and bring to a boil over medium-high. Boil until the barley is tender, 23-25 min.

Slice the shallot
Slice the shallot
3

Prep: Meanwhile, wash and dry all produce. Thinly slice the shallot. Trim and halve the Brussels sprouts.

4

Roast the veggies: On a baking sheet, toss the Brussels sprouts and shallots with a drizzle of oil. Roast in the centre of the oven, stirring halfway through baking, until golden-brown, 12-15 min.

Make the salad
Make the salad
5

Make the barley salad: Drain the barley. In a medium bowl, whisk the vinegar and honey (DO: measure out) with a drizzle of oil. Add the drained barley, roasted Brussels sprouts, shallots, pepitas and cranberries. Season with salt and pepper.

Finish and serve
Finish and serve
6

Finish and serve: Just before serving, toss in the arugula. Divide between plates. Crumble over the goat cheese. Enjoy!