Blood orange, roasted root vegetable, and barley salad

Indulge in the unique flavors of blood orange, roasted root vegetables, and wholesome barley in this delightful salad. Perfect for a satisfying and nutritious meal.

Ingredients:

• 1/3 cup barley
• 1 teaspoon salt, divided, plus more to taste
• 1 large parsnip, peeled and cut into sticks
• 3 medium carrots, peeled and cut into sticks
• 4 tablespoons olive oil, divided
• Pepper, to taste
• 1 teaspoon ground flaxseed
• 2 green onions, chopped
• 1/2 blood orange, juiced (do not discard the pulp)
• 1/2 cup chopped almonds (or use almond meat leftover from making almond milk)
• 1/2 blood orange, supremed, to garnish

Instructions:

1. Place the barley in a saucepan along with 2 and 1/4 cups of water and 1/2 teaspoon of salt. Bring the water to a boil, then lower the heat to a gentle simmer, cover, and cook until the barley is soft and has absorbed all the water, which should take around 45 minutes. Once done, remove from the heat, and if there is any excess water, drain it off. You should end up with 2 cups of cooked barley.
2. Heat the oven to 200 °C (200 degrees Celsius). Spread out the parsnips and carrots on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and pepper. Mix well to ensure the vegetables are evenly coated. Roast for 30 to 40 minutes until the veggies are tender when pierced with a fork and have a slight brown color. Once roasted, allow them to cool a bit. If you have more than 1 cup of roasted vegetables, keep the extra in the fridge for another use. Set aside the amount needed for this recipe.
3. In a small bowl, mix together the flaxseed and 3 teaspoons of water. Let it sit for at least 1 minute to thicken.
4. To put the salad together, combine the chopped green onions, freshly squeezed orange juice, soaked flaxseed, and the remaining 3 tablespoons of olive oil in a medium bowl. Stir well to mix. Season with salt and pepper according to your taste. Add the cooked barley and chopped root vegetables, then toss everything together thoroughly. Transfer the salad to a large serving bowl and garnish with the supremed orange slices.

Summary:

• Calories: 1383 kcal
• Fat: 93 g
• Protein: 29 g
• Carbs: 125 g
• Potassium: 2303 mg
• Magnesium: 363 mg