Warm Jeweled Barley Salad With Honey-Mustard Dressing Recipe

Cooking Directions

• STEP 1.Start by cooking the barley according to the package instructions. Once cooked, drain and set aside.
• STEP 2.In a large mixing bowl, combine the cooked barley, roasted vegetables, dried cranberries, and toasted almonds.
• STEP 3.In a separate small bowl, whisk together the honey, mustard, olive oil, lemon juice, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the barley mixture and toss gently to coat all the ingredients.
• STEP 5.Serve the warm jeweled barley salad immediately as a main dish or as a side dish to complement your favorite protein.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• STEP 7.To serve the leftovers, you can either enjoy them cold or reheat them in the microwave or on the stovetop until warmed through.

Cooking Tips

• Feel free to customize the salad by adding your favorite roasted vegetables such as bell peppers, zucchini, or eggplant.
• Toasting the almonds before adding them to the salad enhances their flavor and adds a nice crunch.
• If you prefer a sweeter dressing, you can add a bit more honey to the honey-mustard dressing.

Storage and Serving

• This warm jeweled barley salad is best served immediately while still warm.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To serve the leftovers, you can enjoy them cold or reheat them in the microwave or on the stovetop until warmed through.