HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Brussels Sprout & Barley Salad With Goat Cheese, Cranberries, And Pepitas
Roasted Brussels Sprout & Barley Salad with Goat Cheese, Cranberries, and Pepitas

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

Read more

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.


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

¾ cup



1 ounce

Dried Cranberries

1 ounce


2 tablespoon

Balsamic Vinegar

1 ounce


2 ounce


2 ounce


4 ounce

Crumbled Goat Cheese


Not included in your delivery

7 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories767 kcal
Energy (kJ)3209 kJ
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
download icondownload icon

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.


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


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.


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.


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


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