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Bountiful Barley Bowl

Bountiful Barley Bowl

with Roasted Brussels Sprouts and Pepitas

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 a sophisticated combination of tangy, sweet, and savory flavors. The tender grains are tossed with dried 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

¾ cup


(Contains Wheat)

1 unit


8 ounce

Brussels Sprouts

1 tablespoon

Balsamic Vinegar

1 teaspoon


2 ounce


1 ounce

Ocean Spray® Craisins® Dried Cranberries

½ cup

Feta Cheese

(Contains Milk)

1 ounce


Not included in your delivery

7 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate93 g
Sugar24 g
Dietary Fiber20 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.


Medium Pot
Large Bowl
Large Pan


Preheat Oven and Cook Barley

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 generously. 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.

Season and Sear Brussels Sprouts

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.

Cook Shallot and Brussels Sprouts

Sprinkle shallot over pan. Cook, without stirring, until Brussels 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.

Toss Barley Salad

In another large bowl, whisk together 1 TBSP vinegar, 1 tsp honey, and 1 TBSP olive oil (we sent more vinegar and honey). Add drained barley, arugula, and half the Craisins® Dried 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.

Finish and Plate

Divide barley salad between plates. Top with Brussels sprouts and shallot, then sprinkle with feta cheese, pepitas, and remaining Craisins® Dried Cranberries.

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