Description
Roasted Mushroom and Arugula Salad with Crispy Barley is a flavorful dish that combines the earthy richness of roasted mushrooms with peppery arugula and crunchy barley. This vibrant salad is a perfect addition to any meal, whether it’s a casual lunch or an elegant dinner. Quick to prepare and visually stunning, it’s sure to impress your guests and tantalize your taste buds!
Ingredients
Scale
- 4 cups fresh arugula
- 8 oz mushrooms (cremini or shiitake), sliced
- 1 cup cooked barley
- 2 tbsp olive oil, divided
- 2 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Cook the barley: Rinse 1 cup of barley, combine with 3 cups of water in a pot, bring to boil, then simmer for about 30 minutes until tender. Drain excess water.
- Roast the mushrooms: Spread sliced mushrooms on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 20 minutes until golden.
- Make crispy barley: Spread cooked barley on another baking sheet, drizzle with remaining olive oil and salt; roast for an additional 10-15 minutes until crispy.
- Combine: In a large bowl, mix arugula, roasted mushrooms, and crispy barley. Drizzle with balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 200g)
- Calories: 310
- Sugar: 3g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg