Roasted Broccoli, Mushroom, and Barley Salad

| October 07, 2015

Roasted Broccoli, Mushroom, and Barley Salad

Mushrooms contain ergothioneine, an amino acid with a strong antioxidant effect which may help reduce the risk of certain cancers. They are a special addition to this nutritionally balanced, robustly flavored salad blend.


  • 1 cup barley
  • 1 large bunch broccoli, cut into florets
  • 1 medium red onion, cut into wedges
  • 1 lb. cremini or oyster mushrooms, halved if large
  • 5 T olive oil
  • 4 anchovy fillets
  • 1 clove garlic
  • 3 T fresh lemon juice
  • Pinch of black pepper
  • ½ cup fresh dill and 2 T feta cheese, for serving


  1. Preheat the oven to 425° F
  2. Combine barley and 3 cups of water in a saucepan and bring it to a boil. Reduce the heat and simmer until the liquid is absorbed, about 45-60 minutes.
  3. Meanwhile, toss the broccoli, onion, mushrooms, 3 T of olive oil, ½ tsp. salt and ¼ tsp. pepper on two large rimmed baking sheets. Roast, tossing once, until crisp-tender, about 20 minutes.
  4. Using the back side of a chef’s knife, mash the anchovies and garlic to a paste. Combine with lemon juice and the remaining 2 T of olive oil in a small bowl.
  5. Toss the barley, vegetables and anchovy dressing together in a bowl.
  6. Serve topped with a sprinkle of feta cheese and fresh dill.

Yields 4 servings

Nutrition Facts per serving: Calories 488; Total Fat 23g; Saturated Fat 4g; Carbohydrate 64g; Fiber 18g; Protein 18g; Sodium 265mg

Recipe adapted from: REALSIMPLE.COM, October 2014