Roasted Sweet Potato Salad with Barley and Arugula

Ingredients:

  • ¾ cup pearl barley
  • Kosher salt
  • Pepper
  • 1 pound medium sweet potatoes
  • 4½ tablespoons olive oil
  • ¾ teaspoon ground cumin
  • 3 tablespoons fresh lime juice
  • 1 pinch cayenne
  • 1 small red onion
  • 3 ounces baby arugula
  • ½ cup fresh mint or cilantro leaves
  • Feta (crumbled)

Directions

Heat oven to 450° F.

In a medium saucepan, combine the barley, 2½ cups water and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20-25 minutes. Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.

Meanwhile, on a second baking sheet, toss the sweet potatoes with 3 tablespoons oil, ½ teaspoon cumin and ½ teaspoon each salt and pepper. Roast until golden brown and tender, 15-18 minutes.

In a large bowl, whisk together the lime juice, remaining 1½ tablespoon oil and ¼ teaspoon cumin, pinch cayenne and ¼ teaspoon salt. Add onion, toss and let sit, tossing occasionally, for at least 5 minutes.

Add the barley to the bowl and toss to combine. Gently fold in the sweet potatoes, then the arugula and mint.

Serve with feta, if desired.

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