Warm Winter Salad

Prep Time: 10 mins | Cook Time: 35 minutes | Serves: 6

Ingredients
1 cup pearled barley, cooked in water or broth
2 sweet potatoes, washed and cut into cubes
3 beets, washed, peeled and cut into cubes
2 shallots, peeled
2 cloves garlic, peeled
½ cup + 1 Tbs olive oil
½ tsp salt
½ tsp black pepper
¼ cup balsamic vinegar
1 Tbs grainy Dijon mustard
3 tsp honey
1 bunch Lacinato kale, washed, de-ribbed, and cut into ribbons
½ cup fresh basil, washed and chopped
1/3 cup sunflower seeds
1/3 cup slivered almonds

Directions
• Preheat oven to 425°F. Bring water or broth to a boil and add rinsed barley. Cook per package directions.

• Wash and chop root vegetables into bite-sized cubes. Place beets, sweet potatoes, shallots, and garlic cloves onto large baking sheet. Drizzle with 1 Tbs olive oil and season with ¼ tsp each of salt and pepper. Bake for 25 minutes or until softened and nicely browned. Note, you may need to pull out garlic a bit sooner to prevent burning.

• While barley is cooking and veggies are roasting, wash and cut kale and basil. Place shredded kale in large bowl and set aside.

• For dressing, add roasted shallots and garlic to food processor. Add ½ cup olive oil, balsamic vinegar, mustard, honey and ¼ tsp each of salt and pepper. Blend until smooth.

• Top kale with warm barley and roasted veggies. Add almonds, sunflower seeds, and basil. Drizzle with dressing and toss to coat.

• Serve and enjoy!

Tips
• Use any whole grain of your choosing. Farro, quinoa, or kasha would all work well in this salad.

• Mix up your flavors! Sub in pistachios or pepitas for crunch, add fresh citrus juice to the dressing for extra zing, top with feta, goat cheese, or avocado for a creamy add in.

• Add grilled chicken or salmon on top for extra protein.

• Enjoy warm or cold. Leftovers store well in sealed container in the fridge for up to 5 days.

Nutrition: (per 2 cup serving) Calories: 490 kcals, Total Fat: 28 g, Sat Fat: 0.6 g, Carb: 53 g, Fiber: 9 g, Protein: 9 grams, Sodium: 311 mg.