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.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Brussels Sprouts

¾ cup

Pearled Barley


28 g

Dried Cranberries

56 g

Goat Cheese


28 g


2 tbsp

Balsamic Vinegar


1 tsp


1 unit


113 g

Baby Arugula

Not included in your delivery



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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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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!