This nutritious recipe is filled with comforting flavours you’ll love and can be enjoyed as a meal or a side dish.

This barley-based salad is a great source of fibre to help with digestive and heart health. A variety of seasonal veggies provide micronutrients that are important for overall health. Chickpeas provide a filling plant-based source of protein. This salad is bound to help you feel satisfied on those chilly days to come!

Recipe makes: 6 meal servings (1 cup) or 12 side servings (1/2 cup)

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

·      3 small sweet potatoes, peeled and diced

·      1 lb brussels sprouts, cut in half

·      3 rainbow beets, peeled and diced

·      ½ tsp salt

·      ¼ tsp black papper

·      ½ tsp garlic powder

·      ¼ tsp cinnamon

·      Olive oil

·      2 cups barley

·      2 cups water + 2 cups No Salt Added broth

·      ½ cup chopped red onion

·      1 medium carrot, shredded

·      1 can chickpeas, drained and rinsed thoroughly

·      ½ cup crumbled feta

·      ¼ cup dried cranberries (or another type of dried fruit; raisins, apricots, cherries)

Instructions

1.     On a baking sheet, combine prepared vegetables with seasonings and olive oil. Roast for about 30 minutes or until soft and slightly browned.

2.     Bring broth and water to a boil. Add barley and boil for about 20 minutes or until cooked.

3.     Prepare the Maple Dijon Dressing. Recipe can be found here.

4.     In a large bowl, combine roasted vegetables, cooked barley, and remaining ingredients. Add Maple Dijon dressing and mix to combine.

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