Savor the exquisite blend of fresh, roasted broccoli, chewy barley, tangy feta, and sweet pomegranate in this versatile salad recipe. Packed with flavor and nutrients, it's the perfect side dish for any meal or a wholesome lunch on its own.
Some ingredients like pearl barley, fresh baby spinach, and pomegranate may not be commonly available in your pantry. Pearl barley is a whole grain found in the rice or pasta aisle in supermarkets. Fresh baby spinach is found in the produce section, and pomegranate can be located in the fruit section. If pomegranate is out of season, you can substitute it with dried cranberries or cherries for a similar burst of sweetness.
Ingredients for the Roasted Broccoli Salad with Feta, Barley and Pomegranate
Pearl barley: A wholesome grain that adds a delightful chewy texture to the salad.
Broccoli: Packed with antioxidants and fiber, it adds a hearty and healthy crunch.
Olive oil: Used for roasting broccoli and for creating the dressing, adds a richness to the salad.
Salt: Enhances the flavors of the ingredients.
Black pepper: Adds a mild heat to balance the sweet and tangy elements of the salad.
Almonds: Provides a crunchy texture and nutty flavor.
Baby spinach leaves: Adds freshness and a touch of bitterness that contrasts beautifully with the sweet pomegranate.
Feta: Brings a tangy flavor and creamy texture.
Pomegranate seeds: They add a fresh, sweet and slightly tart flavor.
Balsamic vinegar: Gives a sweet-tart flavor to the dressing.
Lemon juice: Adds freshness and tanginess to the dressing.
Dijon mustard: Gives the dressing a spicy kick.
One reader, Hermie Chatman says:
This roasted broccoli salad is a game-changer! The combination of flavors and textures is simply divine. The roasted broccoli adds a delightful crunch, while the feta and pomegranate seeds bring a burst of tangy sweetness. The barley provides a hearty base, making it a satisfying and delicious meal. Highly recommended!
Techniques for Perfecting This Roasted Broccoli Salad
How to cook barley: Bring a medium saucepan of salted water to a boil. Add the barley, reduce the heat to simmer, and cook, uncovered, for 30 minutes or until tender. Drain and set aside.
How to prep the broccoli: Separate the broccoli crowns from the stems. Separate the crowns into florets. Peel off the tough outer skin from the stems with a vegetable peeler, then cut into bite-size pieces.
How to roast the broccoli: On a lined baking sheet, spread the broccoli florets and stems, then sprinkle with oil. Use your hands to massage the oil into the broccoli, ensuring it is well coated and spread in one layer. Sprinkle with 1/4 teaspoon salt and some freshly ground black pepper. Roast for 15 minutes or until tender. Remove and let cool.
How to toast the almonds: Spread the almonds in one layer on a baking sheet and toast in the oven for 3 to 5 minutes or until golden. Watch carefully to prevent burning. Remove and let cool.
How to make the dressing: In a small bowl, whisk the vinegar, lemon juice, mustard, salt, and pepper together. Gradually whisk in the oil.
How to assemble the salad: In a bowl, toss the barley, roasted broccoli, and spinach with the dressing. Transfer to plates or bowls and sprinkle with the almonds, feta, and pomegranate seeds.
How To Make Roasted Broccoli Salad with Feta, Barley, and Pomegranate
This roasted broccoli salad is a winter-appropriate salad with barley, spinach, pomegranate, & feta. All these are tossed in a balsamic & mustard dressing.
Serves:
Ingredients
For Salad:
- ⅔cuppearl barley
- 2lbsbroccoli,with the stems
- 2tbspolive oil
- ¼tspsalt
- freshly ground black pepper
- ⅓cupsliced almonds
- 4handfulsfresh baby spinach leaves
- ½cupfeta,crumbled
- ½cupseeds arils,(from ½ pomegranate)
For Dressing:
- 2tbspbalsamic vinegar
- 1tbsplemon juice
- 1tspdijon mustard
- salt and pepper,to taste
- ⅓cupolive oil
Instructions
-
Bring a medium saucepan of salted water to a boil. Add the barley, turn the heat to simmer, and cook, uncovered, for 30 minutes, or until tender. Drain and set aside.
-
Meanwhile, begin heating the oven to 450 degrees F. Line a rimmed baking sheet with parchment.
-
Separate the broccoli crowns from the stems. Separate the crowns into florets. Peel off the tough outer skin from the stems with a vegetable peeler, and then cut into bite-size pieces.
-
On the baking sheet, spread the broccoli florets and stems and sprinkle with the oil. Use your hands to massage the oil into the broccoli so it is well coated, and spread in one layer.
-
Sprinkle with salt and some freshly ground black pepper. Roast for 15 minutes, or until tender. Remove and let cool.
-
As the broccoli roasts, spread the almonds in one layer on a baking sheet and toast in the oven for 3 to 5 minutes, or until golden. Watch carefully so they don’t burn. Remove and let cool
Dressing:
-
In a small bowl, whisk the vinegar, lemon juice, mustard, salt and pepper together. Gradually whisk in oil.
Assemble:
-
In a bowl, toss the barley, broccoli and spinach with the dressing. Transfer to plates or bowls and sprinkle with the almonds, feta and pomegranate seeds.
Nutrition
- Calories: 512.14kcal
- Fat: 34.23g
- Saturated Fat: 6.78g
- Trans Fat: 0.00g
- Monounsaturated Fat: 21.50g
- Polyunsaturated Fat: 4.12g
- Carbohydrates: 43.00g
- Fiber: 12.74g
- Sugar: 6.52g
- Protein: 14.85g
- Cholesterol: 16.69mg
- Sodium: 755.51mg
- Calcium: 243.33mg
- Potassium: 971.00mg
- Iron: 3.61mg
- Vitamin A: 100.50µg
- Vitamin C: 204.13mg
Pro Tip for Elevating Your Roasted Broccoli Salad
When roasting broccoli, it's important to ensure that the florets and stems are well coated with olive oil. This not only helps the broccoli to cook evenly, but also enhances its flavor. Using your hands to massage the oil into the broccoli can be an effective way to achieve this. Additionally, spreading the broccoli in a single layer on the baking sheet allows for even heat distribution, resulting in perfectly roasted broccoli.
Time-Saving Tips for Making Roasted Broccoli Salad with Feta, Barley, and Pomegranate
Prep ahead: Cook the barley and roast the broccoli in advance to save time when assembling the salad.
Use pre-cut broccoli: Purchase pre-cut broccoli to skip the step of separating the crowns and cutting the stems.
Multi-task: While the broccoli is roasting, toast the almonds and prepare the dressing to maximize efficiency.
Invest in a good knife: A sharp, quality knife will make prepping the ingredients quicker and easier.
Organize your workspace: Before starting, gather all the necessary ingredients and tools to streamline the cooking process.
Batch cooking: Consider doubling the recipe and storing the extra portions for future meals to save time on meal prep later.
Substitute Ingredients For Roasted Broccoli Salad with Feta, Barley, and Pomegranate Recipe
broccoli - Substitute with cauliflower: Cauliflower has a similar texture and flavor to broccoli when roasted, making it a great substitute in this salad.
barley - Substitute with quinoa: Quinoa is a protein-rich alternative to barley and has a nutty flavor that complements the other ingredients in the salad.
feta - Substitute with goat cheese: Goat cheese has a tangy flavor similar to feta and adds a creamy texture to the salad.
pomegranate seeds - Substitute with dried cranberries: Dried cranberries provide a sweet and tart flavor similar to pomegranate seeds and add a pop of color to the salad.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar offers a similar tangy and slightly sweet flavor to balsamic vinegar, enhancing the dressing for the salad.
Presentation Tips for a Stunning Broccoli Salad
Elevate the plating: As a chef, presentation is key. Arrange the roasted broccoli, barley, and spinach salad in a visually appealing manner on the plate. Use the vibrant pomegranate seeds and crumbled feta as accents to add color and texture to the dish.
Incorporate artistic drizzling: Drizzle the balsamic vinaigrette in a deliberate and artistic manner around the salad. This not only adds flavor but also enhances the visual appeal of the dish, showcasing your attention to detail.
Balance the components: Ensure that each element of the salad is balanced and proportionally distributed on the plate. This demonstrates precision and thoughtfulness in the presentation, reflecting your culinary expertise.
Garnish with toasted almonds: Sprinkle the toasted almonds over the salad just before serving. The crunch and nuttiness of the almonds add a final touch to the dish, providing a delightful contrast in both flavor and presentation.
Use high-quality serving ware: Select elegant and high-quality serving ware to present the salad. This attention to detail will elevate the overall dining experience and impress the discerning palates of the Michelin-starred judges.
Essential Kitchen Tools for Making This Salad
- Medium saucepan: A medium-sized pot used for boiling, simmering, and cooking grains, pasta, and sauces.
- Vegetable peeler: A handheld tool used to remove the outer skin of vegetables and fruits.
- Rimmed baking sheet: A flat, rectangular metal pan with raised edges, used for roasting and baking.
- Parchment: Parchment paper is used to line baking sheets and pans to prevent food from sticking.
- Small bowl: A small container used for mixing and preparing dressings and sauces.
- Whisk: A kitchen utensil used for blending ingredients together, especially for dressings and sauces.
- Baking sheet: A flat, rectangular metal pan used for baking and toasting ingredients in the oven.
Storing and Freezing Tips for Roasted Broccoli Salad
- This salad is best served immediately after preparing, as the spinach will wilt and the almonds will lose their crunch over time.
- If you need to make the salad ahead of time, prepare the components separately and store them in airtight containers in the refrigerator:
- Cook and cool the barley, then store in a container for up to 3 days.
- Roast the broccoli, let it cool completely, and store in a container for up to 3 days.
- Toast the almonds, let them cool completely, and store in a container at room temperature for up to 1 week.
- Prepare the dressing and store it in a jar or airtight container in the refrigerator for up to 5 days.
- When ready to serve, assemble the salad components and toss with the dressing.
- If you have leftover assembled salad, store it in an airtight container in the refrigerator for up to 2 days. The spinach will wilt and the almonds will soften, but it will still be delicious.
- To freeze the salad, it's best to freeze the components separately:
- Cook and cool the barley, then transfer to a freezer-safe container or resealable bag and freeze for up to 3 months.
- Roast the broccoli, let it cool completely, and transfer to a freezer-safe container or resealable bag and freeze for up to 1 month.
- The spinach, almonds, feta, and pomegranate seeds do not freeze well, so it's best to add them fresh when ready to serve the salad.
- Prepare the dressing and store it in a jar or airtight container in the freezer for up to 3 months. Let it thaw in the refrigerator before using.
- When ready to serve, thaw the frozen components in the refrigerator overnight, then assemble the salad and toss with the dressing.
How To Reheat Leftover Broccoli Salad
- To reheat leftover roasted broccoli salad, start by removing the feta cheese and pomegranate seeds from the salad, as these ingredients are best served cold and may not reheat well.
- Preheat your oven to 350°F (175°C). Spread the remaining salad, including the broccoli, barley, and spinach, on a baking sheet lined with parchment paper.
- Drizzle a small amount of olive oil over the salad and gently toss to coat. This will help prevent the ingredients from drying out during the reheating process.
- Place the baking sheet in the preheated oven and reheat for 8-10 minutes, or until the salad is heated through and the broccoli is crisp-tender.
- While the salad is reheating, toast a handful of sliced almonds in a dry skillet over medium heat for 3-5 minutes, or until lightly golden and fragrant. Keep a close eye on them to prevent burning.
- Once the salad is heated through, transfer it to a serving bowl and let it cool for a few minutes. This will allow the flavors to meld and the textures to settle.
- Top the warm salad with the reserved feta cheese, pomegranate seeds, and freshly toasted almonds.
- If desired, you can refresh the dressing by whisking together a small amount of olive oil, balsamic vinegar, lemon juice, dijon mustard, salt, and pepper. Drizzle the dressing over the salad and gently toss to combine.
- Serve the reheated roasted broccoli salad warm, and enjoy the delightful combination of textures and flavors.
Interesting Trivia About Broccoli Salad
The roasted broccoli salad with feta, barley, and pomegranate is a nutritious dish that provides a variety of essential nutrients. Broccoli is a rich source of vitamin C, fiber, and antioxidants, while barley offers a good dose of fiber and important minerals. Pomegranate seeds are packed with antioxidants and add a delightful burst of flavor to the salad. This dish is a great way to incorporate a range of superfoods into your diet, promoting overall health and well-being.
Is Making This Salad at Home Cost-Effective?
The roasted broccoli salad with feta, barley, and pomegranate recipe is moderately cost-effective for a household. The use of broccoli, barley, and spinach provides nutritional value at a reasonable cost. The addition of feta and pomegranate seeds may increase the overall cost, but they contribute to the dish's flavor and appeal. The approximate cost for a household of 4 people is around $15-$20, making it a budget-friendly option. Overall Verdict: 8.
Is This Roasted Broccoli Salad Healthy?
This roasted broccoli salad recipe is generally healthy, offering a balance of nutrients from various ingredients:
- Broccoli is a nutrient-dense vegetable, rich in vitamins C and K, fiber, and antioxidants
- Barley provides complex carbohydrates, fiber, and minerals like selenium and manganese
- Spinach adds additional vitamins, minerals, and antioxidants
- Almonds contribute healthy fats, protein, and vitamin E
- Pomegranate seeds offer antioxidants and vitamin C
- The dressing uses heart-healthy olive oil and balsamic vinegar, which may have potential health benefits
However, the recipe also includes feta cheese, which can be high in saturated fat and sodium.
To further enhance the nutritional value of this salad, consider these suggestions:
- Reduce the amount of feta cheese or opt for a lower-fat variety to decrease the saturated fat content
- Add more colorful vegetables, such as cherry tomatoes or grated carrots, to increase the variety of vitamins and minerals
- Include a lean protein source, like grilled chicken or chickpeas, to make the salad more satiating and balanced
- Experiment with different whole grains, such as quinoa or farro, to provide a variety of nutrients and textures
- Use a light hand when dressing the salad to keep the calorie content in check, or consider using a yogurt-based dressing for a lower-fat alternative
Editor's Take on This Delightful Broccoli Salad Recipe
This roasted broccoli salad with feta, barley, and pomegranate recipe is a delightful combination of flavors and textures. The roasted broccoli adds a smoky depth, while the barley provides a hearty base. The feta brings a creamy saltiness, and the pomegranate seeds add a burst of sweetness and crunch. The dressing ties everything together with a tangy and zesty note. Overall, this dish is a perfect balance of savory, sweet, and tangy, making it a refreshing and satisfying salad option.
Enhance Your Roasted Broccoli Salad with Feta, Barley, and Pomegranate Recipe with These Unique Side Dishes:
Similar Salad Recipes to Try
Appetizer and Dessert Ideas to Complement Roasted Broccoli Salad
Why trust this Roasted Broccoli Salad with Feta, Barley, and Pomegranate Recipe:
This recipe offers a delightful combination of flavors and textures, featuring roasted broccoli for a smoky depth, nutty barley for a hearty base, and vibrant pomegranate seeds for a burst of sweetness. The addition of feta cheese lends a creamy and tangy element, while the balsamic vinegar and Dijon mustard dressing ties everything together with a perfect balance of acidity and richness. With the use of wholesome ingredients like spinach and almonds, this recipe promises a nourishing and satisfying meal that's both delicious and nutritious.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Crispy Broccoli Salad Recipe
Quinoa, Squash & Broccoli Salad Recipe
Easy Broccoli Bacon Salad Recipe
Spicy Beef and Broccoli Salad with Kimchi Recipe
Ruby Tuesday Broccoli Salad Recipe
Broccoli Pasta Salad with Salmon & Sunflower Seeds Recipe
Broccoli Salad with Horseradish Dressing Recipe
Crockpot Lasagna Recipe
Sunflower Seed and Broccoli Salad Recipe
Asian Broccoli Salad with Peanut Sauce Recipe
Bacon Broccoli Salad with Raisins and Sunflower Seeds Recipe
