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