Roasted Mushroom and Arugula Salad with Crispy Barley
Indulge in the vibrant flavors of Roasted Mushroom and Arugula Salad with Crispy Barley. This delightful dish combines earthy roasted mushrooms, peppery arugula, and crunchy crispy barley for a satisfying and nutritious meal. Perfect for cozy gatherings or as a light main course, this salad is not only visually stunning but also easy to prepare, making it ideal for cooks of all skill levels.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz fresh mushrooms (cremini and shiitake), sliced
- 3 cups arugula, washed and dried
- 1 cup cooked barley
- 2 tbsp extra virgin olive oil (divided)
- 2 cloves garlic, minced
- 1 tbsp lemon juice (freshly squeezed)
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sliced mushrooms with 1 tablespoon of olive oil, garlic, salt, and pepper in a large bowl. Spread on the baking sheet and roast for about 20 minutes until golden brown.
- While mushrooms roast, cook barley according to package instructions until tender. Drain any excess water.
- After cooking, spread barley on another baking sheet, drizzle with remaining olive oil, season with salt, and roast for an additional 10-15 minutes until crispy.
- In a large bowl, combine arugula, roasted mushrooms, crispy barley, and lemon juice. Toss gently to combine.
- Drizzle balsamic vinegar over the salad just before serving.
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg