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Roasted Brussels Sprout & Barley Salad with Goat Cheese, Cranberries, and Pepitas

Roasted Brussels Sprout & 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 salty feta, this is one salad that is guaranteed to satisfy.

Tags:Veggie
Allergens:WheatMilk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Brussels Sprouts

¾ cup

Barley

(ContainsWheat)

1 ounce

Dried Cranberries

1 ounce

Pepitas

2 tablespoon

Balsamic Vinegar

1 ounce

Honey

2 ounce

Shallot

2 ounce

Arugula

4 ounce

Crumbled Goat Cheese

(ContainsMilk)

Not included in your delivery

7 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3209.128 kJ
Calories767 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate93 g
Sugar25 g
Dietary Fiber20 g
Protein26 g
Sodium206 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.
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 400 degrees. Place the barley in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil and cook for 30-35 minutes, or until tender. Drain.

2

Halve, peel, and thinly slice the shallot. Trim and halve the Brussels sprouts.

3

Heat a cast-iron or oven-proof skillet over medium-high heat. In a medium bowl, toss the Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.

4

Place the Brussels sprouts cut side down in the pan. In the same bowl, toss the shallots with a drizzle of olive oil and a pinch of salt and pepper. Sprinkle them on top of the Brussels sprouts. Cook, without stirring, for 3 minutes, then transfer the pan to the oven and cook for 8-10 more minutes, until Brussels sprouts and shallots have softened.

5

Toss the drained barley with the arugula, half the cranberries, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1 tablespoon olive oil.

6

Plate the barley salad and top with the roasted Brussels sprouts, shallots, goat cheese, pepitas, and remaining cranberries. Enjoy!