Sheet Pan Barley Salad
Uses [KitchenAid® Grain and Rice Cooker](https://www.kitchenaid.com/countertop-appliances/slowcookers-and-multicookers/slowcooker-and-multicooker-products/p.grain-and-rice-cooker.kgc3155bm.html) [](https://www.kitchenaid.com/countertop-appliances/slowcookers-and-multicookers/slowcooker-and-multicooker-products/p.grain-and-rice-cooker.kgc3155bm.html?utm_source=yummly&utm_medium=banner-recipe-page&utm_content=kitchenaid&utm_campaign=ricecooker) [.png "KitchenAid Grain and Rice Cooker (mobile)")](https://www.kitchenaid.com/countertop-appliances/slowcookers-and-multicookers/slowcooker-and-multicooker-products/p.grain-and-rice-cooker.kgc3155bm.html?utm_source=yummly&utm_medium=banner-recipe-page&utm_content=kitchenaid&utm_campaign=ricecooker)
Ingredients
1/2 teaspoon sea salt (or more to taste, for dressing)
1/2 cup fresh minced parsley (plus extra chopped to garnish)
1 tablespoon honey
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/4 cup fresh orange juice
1/2 cup olive oil (for dressing)
pepper (to taste)
Salt (to taste, for barley)
Olive oil (for drizzling)
1 tablespoon sugar
3/4 cup walnuts (chopped)
2 large garlic cloves (peeled)
1/2 large red onion (thinly sliced)
1 pound cauliflower (stem removed and chopped into 1” pieces)
1 pound red cabbage (or green, cored and chopped)
1 cup pearled barley (200g, uncooked)
Step by step
Special Equipment: KitchenAid® Grain and Rice Cooker; 13”x18” (33cm x 45cm) sheet pan; large mixing bowl
Using the KitchenAid® Grain and Rice Cooker, select the Pearled Barley menu option and set
cooking liquid to water. Choose "soft" to confirm the texture setting and allow pearled barley to cook. When the barley has cooked for about 20 minutes, roast the vegetables.
Preheat the oven to 400ºF/205ºC and place the rack in the center of the oven.
In a large bowl, combine chopped cabbage, onion, and cauliflower. Drizzle with olive oil, season lightly with salt and pepper, and toss to coat. Dump veggies onto the sheet pan and evenly spread out on the pan.
Make a space in the center of the pan, add the walnuts and garlic cloves (keeping separate) and drizzle both with olive oil. Sprinkle the walnuts only with sugar and turn to coat. Place the sheet pan in the preheated oven.
After 10 minutes, use tongs or a wooden spoon to turn the veggies and stir the walnuts (still
keeping the walnuts and garlic cloves separate), then return to the oven for another 10 minutes or until the veggies are browned and caramelized in places. Remove from the oven.
While the veggies are roasting and the grains are cooking, make the dressing. Combine all the dressing ingredients in a jar with a tight-fitting lid. Shake well to emulsify. When veggies finish roasting, take the garlic cloves and mash well with a fork, then add the mashed garlic to the dressing. Shake again to fully combine.
Place the cooked barley into a large bowl and transfer all the roasted vegetables and the nuts from the sheet pan into the barley. Drizzle the dressing over the contents of the bowl, and stir immediately to fully coat the grains, vegetables, and nuts with dressing.
Top with reserved chopped parsley and serve warm.
PRO TIP: To ramp up the protein, try adding leftover meat, seafood or hard boiled eggs to this salad.