Description
Roasted Mushroom and Arugula Salad with Crispy Barley is a vibrant and flavorful dish that elevates any meal. Earthy roasted mushrooms blend seamlessly with the peppery arugula, while crispy barley adds a satisfying crunch. This salad is not only visually stunning but also incredibly easy to prepare, making it perfect for both casual weeknights and special occasions. With its rich textures and fresh flavors, this salad is sure to impress!
Ingredients
Scale
- 1 cup hulled barley
- 8 oz fresh mushrooms (cremini or shiitake), sliced
- 4 cups arugula
- 3 tbsp extra virgin olive oil, divided
- 1 lemon, juiced
- Salt and pepper to taste
- ¼ cup shaved Parmesan cheese (optional)
Instructions
- Rinse barley under cold water; boil in 3 cups salted water for 30-40 minutes until tender. Drain if necessary.
- Preheat oven to 425°F (220°C). Toss mushrooms with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden.
- In a large bowl, combine arugula and roasted mushrooms (cool slightly first).
- Drizzle remaining olive oil and lemon juice over the mix; season with salt and pepper. Toss gently.
- Spread cooked barley on another baking sheet; roast for an additional 10-15 minutes until crispy.
- Combine everything in a bowl, adding crispy barley on top just before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 6mg