Roasted Mushroom and Barley Salad recipe - ingredients, nutrition and when to eat it
This warm salad brings roasted mushrooms, barley, and leafy greens together in one bowl.
This warm salad brings roasted mushrooms, barley, and leafy greens together in one bowl. The mushrooms’ savory depth and the barley’s chewy texture pair well with a bright balsamic dressing. It’s a nice choice for a light lunch or as a dinner side.
Salads & light · 25 minutes to cook
Tips: Spread the mushrooms out in the pan instead of adding too many at once so they release less moisture as they cook.
Tips: If the barley is cold, warm it in the microwave for about 30 seconds just before roasting the mushrooms.
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Ingredients (1 serving)
- Cooked barley — 100 g
- Button mushrooms — 3 pc
- King oyster mushrooms — 0.5 pc
- Baby greens — 1 handful
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Honey — 0.5 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g