Arugula barley salad

This salad is earthy, fresh, and quietly satisfying.
Nutty barley forms a steady base while roasted beetroot adds gentle sweetness.
Peppery arugula brings brightness and balance to the bowl.
Feta and hazelnuts add contrast without heaviness.
A nourishing salad that fits easily into everyday meals.

Zack

Arugula Salad

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Arugula barley salad with beetroot, feta, lemon, and hazelnuts for a fresh and balanced vegetarian dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Salad

Cuisine: American, Mediterranean

Calories: 325

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 cups cooked barley
• 2 cups roasted beetroot diced
• 3 cups fresh arugula
• ½ cup feta cheese crumbled
• ¼ cup hazelnuts toasted and chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper

Equipment

Mixing Bowl

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Mixing bowl

Salad Bowl Set

$23.62

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Salad Bowl

Cooking Instructions

 

1. Place cooked barley in a large bowl and let cool slightly.
2. Add roasted beetroot and arugula.
3. Sprinkle feta cheese and hazelnuts over the salad.
4. Drizzle olive oil and lemon juice on top.
5. Season with salt and black pepper.
6. Toss gently until evenly combined and serve.

Nutrition

Calories: 325kcalCarbohydrates: 32gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 19mgSodium: 360mgPotassium: 441mgFiber: 6gSugar: 6gVitamin A: 468IUVitamin C: 9mgCalcium: 148mgIron: 2mg

Notes

Use warm barley for deeper flavor absorption.

Toast hazelnuts lightly for better aroma.

Serve at room temperature for best taste.

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