Bountiful Barley Bowl

Bountiful Barley Bowl

with Roasted Brussels Sprouts and Pepitas

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Barley has been enjoyed since the Stone Age, appearing even in the earliest recipes for bread and beer. Our take on it is made for the modern era, however, with its sophisticated combination of tangy, sweet, and savory flavors. The tender grains are tossed with cranberries, arugula, and a balsamic vinaigrette, then topped with crispy Brussels sprouts and a sprinkling of feta and pumpkin seeds.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



1 unit


8 ounce

Brussels Sprouts

1 tablespoon

Balsamic Vinegar

1 teaspoon


2 ounce


1 ounce

Dried Cranberries

½ cup

Feta Cheese


1 ounce


Not included in your delivery

7 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate88 g
Sugar19 g
Dietary Fiber19 g
Protein21 g
Cholesterol15 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Place barley in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil and cook until tender, about 25 minutes. Drain.


Halve, peel, and thinly slice shallot. Trim, then halve Brussels sprouts through stem ends.


Heat a large pan over medium-high heat (use an ovenproof pan if you have one). In a large bowl, toss Brussels sprouts with 1 TBSP olive oil, salt, and pepper. Place in pan cut-side down in a single layer. Immediately toss shallot with a drizzle of olive oil and a pinch of salt and pepper in same bowl.


Sprinkle shallot over pan. Cook, without stirring, until Brussel sprouts are starting to brown on bottom, 3 minutes. Transfer pan to oven and roast until tender, 8-10 minutes. TIP: If your pan isn’t ovenproof, transfer shallot and Brussels sprouts cut-side down to a baking sheet first.


In another large bowl, whisk together 1 TBSP balsamic vinegar, 1 tsp honey, and 1 TBSP olive oil (we sent more vinegar and honey). Add drained barley, arugula, and half the cranberries. Toss to combine. Season with salt and pepper. TIP: You can use the same bowl as earlier, just make sure to wash it out first.


Divide barley salad between plates. Top with Brussels sprouts and shallots, then sprinkle with feta, pepitas, and remaining cranberries.