nordic

Warm Barley Salad with Roasted Cauliflower, Hazelnuts, and Herb Vinaigrette

Name: Warm Barley Salad with Roasted Cauliflower, Hazelnuts, and Herb Vinaigrette
Yield: 1 serving
Cuisine: nordic
Ingredients: 77 g pearl barley, dry; 227 g cauliflower florets; 23 g hazelnuts, chopped; 16 g olive oil; 14 g apple cider vinegar; 9 g Dijon mustard; 9 g honey; 9 g fresh parsley, chopped; 3 g salt; 0.91 g black pepper

This roasted dish pairs pearl barley, dry with cauliflower florets, hazelnuts, chopped and apple cider vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

82 g Carbohydrates

30 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

77g pearl barley, dry 273 kcal
227g cauliflower florets 57 kcal
23g hazelnuts, chopped 133 kcal
16g olive oil 141 kcal
14g apple cider vinegar 3 kcal
9g Dijon mustard 6 kcal
9g honey 27 kcal
9g fresh parsley, chopped 3 kcal
3g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

pearl barley
Cook pearl barley in salted water until tender, 25 to 30 minutes; drain well.
cauliflower floretsolive oilsaltblack pepper
Heat oven to 425F/220C. Toss cauliflower with oil, salt, and pepper; roast 18 to 22 minutes until browned.
olive oilapple cider vinegarDijon mustardhoney
Whisk vinegar, mustard, and honey, then stream in olive oil to make a vinaigrette.
pearl barleycauliflower floretshazelnutsfresh parsley
Toss warm barley with roasted cauliflower, hazelnuts, and chopped parsley.
saltblack pepper
Taste and adjust salt and pepper; serve warm or at room temperature.