Remember I said I was planning to post a new recipe last Wednesday? Well, for today’s What I Ate Wednesday, I’m anxious to share this delicious and simple one-pot meal that has become a family favorite this Winter…Warm Barley Roasted Vegetable Salad.

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You can use any grain, but I love the texture, nutty flavor and richness that the barley adds to the salad. You can also use any veggies of your choice; I love the combination of broccoli, bell peppers, onions and mushrooms.

So, here you go…

Warm Barley Roasted Vegetable Salad

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Warm Barley Roasted Vegetable Salad


  • 3 cups cooked barley
  • 4 cooked Italian sausages (diced)
  • 1/4 cup feta cheese (crumbled)
  • 3 heads broccoli (chopped)
  • 2 red bell peppers (chopped)
  • 1 large red onion (chopped)
  • 2 large handfuls of mushrooms (sliced in quarters)
  • 2-4 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 4 cloves garlic (minced)
  • 2 tsp Italian seasoning
  • 2 tsp garlic no-salt seasoning
  • 2 tsp black pepper
  • pinch of salt


  1. Preheat oven to 425 degrees.
  2. Wash and chop all veggies.
  3. Add veggies to a large bowl with 3 Tbsp olive oil and spices. Mix well.
  4. Spread veggies onto 2 baking sheets and roast for 25-30 minutes, or until browned.
  5. Once veggies are cooked, add them to a large bowl with barley, sausages, balsamic vinegar, olive oil and feta cheese. Toss well.
  6. Divide among 4 plates and serve immediately.

Thanks, Jenn for always hosting WIAW!


What is your favorite Winter one-pot meal?

What is one thing that you have eaten today?