Roasted Carrot & Barley Salad with Feta

I don’t know about you, but this time of year in Upstate New York has me unable to remember a time without coats and wondering what the sun feels like. Isn’t it funny how deep into each season, the previous one seems like a distant memory? Here in Rochester, we’re currently in the middle of a massive snow storm. On one hand, it’s kind of nice when the city shuts down and (almost) everyone gets a break from regular daily responsibilities. On the other, the negative wind chill and constant flurries are not exactly “cute” to me anymore.

Since we’re used to this kind of volatile weather, especially in March, I’m usually not someone who buys out the grocery store the night before. However this time, I wanted to grab a few things and found myself craving ANYTHING that tastes like spring is coming. Enter this salad: hearty and bright with the perfect amount of crunch. It was super easy to throw together and will keep in the fridge for a few days (if I can stop snacking on it for one minute)!

INGREDIENTS:

serves 3-4 (or more as a side)

1 cup hulled barley
~1.5 lbs of heirloom carrots
1/2 cup raw almonds
1/2 cup crumbled feta cheese
6 sprigs fresh mint, chopped
“bunch” of parsley (around 1/3 cup chopped)
Options for seasoning carrots: cumin, paprika, sesame seeds

DRESSING:

1 tsp mustard
1/2 tsp honey
1 tsp apple cider vinegar
2 tsp lemon juice
1/4 tsp salt
1/8 tsp garlic powder
1/4 cup avocado oil (or olive/grapeseed)

TO MAKE:

Heat 3 cups of water until boiling and pour in 1 cup of (rinsed) barley. Let it get to a boil again, cover, and simmer on low for 30-35 minutes. The barley will puff up and the liquid will be almost all dissolved.

While the barley cooks: wash + peel carrots, place them on a large baking sheet and season with your favorites. I used olive oil, salt, pepper, paprika, cumin, and sesame seeds. Roast at 400 degrees for 25-30 minutes, or until they’re a little crispy on edges.

Roughly chop the almonds (or buy sliced), parsley, and mint. When the barley is done, rinse under cool water for several minutes. Slice carrots.

Place the barley, feta, carrots, almonds, parsley, and mint (save a little feta, almonds and parsley for topping) into a large bowl. Whisk dressing together separately and then pour over salad. Toss to combine. Top with a little extra feta, almonds, and parsley. Taste and adjust salt/pepper if needed.

*Note on the mustard: I use a local brand called Nunda, which I’m obsessed with. Their “tangy” flavor is so unique and completes everything I use it in. However, feel free to use a grain or dijon variety for your dressing; whatever you like will work great!