Healthy Lunch Idea: Filling Salad Recipe With Roasted Vegetables

Name: Healthy Lunch Idea: Filling Salad Recipe With Roasted Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: ½ butternut squash, peeled and cut into ½-inch cubes; 2 red bell peppers, seeded and cut into 1-inch pieces; 1 onion, sliced lengthwise into small wedges; 2 tablespoons olive oil; 2 teaspoons black mustard seeds; ¼ teaspoons salt; ½ cup uncooked pearl barley; One 19-ounce can cannellini beans, drained and rinsed; 2 cups finely shredded kale or Swiss chard; 2 tablespoons balsamic vinegar; 1 tablespoon extra-virgin olive oil; 1 tablespoon gluten-free tamari or soy sauce

The filling salad recipe that will get you out of a lunch rut

By Tasting Table StaffApril 5, 2019 9:25 pm EST

Photo: Allison Day

Get out of a lunch rut with Allison Day's new cookbook Modern Lunch, which is filled with 100 ways to jazz up your midday meal. This filling salad recipe is complete with roasted vegetables, barley, cannellini beans and a simple (but delicious) dressing.

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Mustard Seed Roasted Vegetable, Barley & Bean Salad

4.3 (35 ratings)

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Get the recipe for a healthy but filling lunch salad recipe, with roasted vegetables, barley, cannellini beans and a simple (but delicious) dressing.

Prep Time

15

minutes

Cook Time

45

minutes

servings

4

servings

Total time: 1 hour

Ingredients

For the Mustard Seed Roasted Vegetables
½ butternut squash, peeled and cut into ½-inch cubes
2 red bell peppers, seeded and cut into 1-inch pieces
1 onion, sliced lengthwise into small wedges
2 tablespoons olive oil
2 teaspoons black mustard seeds
¼ teaspoons salt
For the Barley, Beans & Dressing
½ cup uncooked pearl barley
One 19-ounce can cannellini beans, drained and rinsed
2 cups finely shredded kale or Swiss chard
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon gluten-free tamari or soy sauce

Directions

For the roasted vegetables, preheat the oven to 400°F. Add the squash, peppers, onion, olive oil, mustard seeds, and salt to a large rimmed baking sheet. Roast for 40 to 45 minutes, until the vegetables are tender and beginning to brown. Transfer to a large bowl.
For the barley, beans, and dressing, in a medium saucepan, cover the barley with 3 inches of water, bring to a boil, reduce the heat to medium-low, and cook uncovered for 20 to 25 minutes, until tender. Drain, rinse with cold water, and drain again.
To a large bowl, add the barley, roasted vegetables, beans, kale or chard, vinegar, olive oil, and tamari or soy sauce. Toss well to combine. Taste and season with additional salt, if desired.
If you are eating immediately, divide the salad between bowls or plates and serve warm, at room temperature, or chilled. If you are taking this to go, pack a serving of salad in a container. Seal and refrigerate it until you are ready to take it with you. Store your salad in the work refrigerator or with a cooler pack in your lunch bag until lunchtime.

Nutrition

Calories per Serving	401
Total Fat	11.7 g
Saturated Fat	1.7 g
Trans Fat	0.0 g
Cholesterol	0.0 mg

Total Carbohydrates	61.8 g
Dietary Fiber	13.9 g
Total Sugars	7.3 g
Sodium	421.2 mg
Protein	15.2 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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