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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Preheat the oven to 400°F. (To roast the Brussels sprouts.) Start prepping when your oven comes up to temperature!
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.
Prep: Meanwhile, wash and dry all produce. Thinly slice the shallot. Trim and halve the Brussels sprouts.
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 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: Just before serving, toss in the arugula. Divide between plates. Crumble over the goat cheese. Enjoy!