2-3medium carrots, halved and chopped into 2-in. pieces
½cupparsley, roughly chopped
6Tbsp. extra virgin olive oil
4Tbsp. balsamic vinegar
2tsp. Dijon mustard
1tsp. maple syrup
freshly ground black pepper, to taste
Preheat oven to 425°F. Begin cooking the barley: Add to a medium saucepan with 3 cups of water. Bring to a boil, then simmer, covered, until tender and chewy (25-30 min. for pearled barley, 40-50 min. for hulled.)
Destem kale and thinly slice the leaves. De-core the cabbage and thinly slice the leaves. Peel and chop carrots. Spread cabbage out onto a large, rimmed baking sheet, leaving room for carrots. Add carrots to remaining section of baking sheet. Toss vegetables with a generous drizzle of high-heat cooking oil and salt and pepper to taste. Roast for 20-30 minutes until tender and slightly browned and crisp.
While barley and vegetables are cooking, cut pomegranate and remove arils. Set aside. Make the dressing by whisking all ingredients together in a small bowl. Set aside.
Place the sliced kale in a large salad bowl and drizzle with 1 Tbsp. olive oil, 1 Tbsp. lemon juice (optional), and a sprinkle of salt to taste. Gently massage the kale until tender. Add the chopped parsley.
Once the barley, cabbage and carrots are done, add to the salad bowl. Toss well to combine ingredients.
Top salad with chopped nuts, pomegranate arils and additional parsley, if desired. Serve while still warm, with vinaigrette to taste. Enjoy!
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!