Bountiful Barley Bowl

🥘 Ingredients

• arugula
  4 c
• balsamic vinegar
  1 tbsp
• brussels sprouts
  8 oz
• dried cranberries
  ¼ cup
• feta cheese
  1 oz
• honey
  1 tsp
• olive oil
  2 tbsp
• pearl barley
  1 c
• pepitas
  2 tbsp
• pepper
  to taste
• salt
  to taste
• shallot
  1 unit

🍳 Cookware

• medium pot
• large ovenproof pan
• large bowl

1. 

   1

   brussels sprouts pearl barley dried cranberries feta cheese pepitas balsamic vinegar honey shallot arugula olive oil salt pepper

   brussels sprouts: 8 oz, pearl barley: 1 c, dried cranberries: ¼ cup, feta cheese: 1 oz, pepitas: 2 tbsp, balsamic vinegar: 1 tbsp, honey: 1 tsp, shallot: 1 unit, arugula: 4 c, olive oil: 2 tbsp, salt: to taste, pepper: to taste
2. 

   2

   Preheat oven to 400 degrees. Place pearl barley in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil and cook until tender ⏱️ 25 minutes . Drain.
3. 

   3

   Halve, peel, and thinly slice shallot. Trim and halve brussels sprouts through the stem.
4. 

   4

   Heat a large ovenproof pan over medium-high heat. In a large bowl , toss brussels sprouts with 1 tbsp olive oil, salt, and pepper. Place brussels sprouts cut side down in one layer in pan. In same bowl, toss shallots with a drizzle of olive oil and a pinch of salt and pepper.
5. 

   5

   Sprinkle shallots on top of brussels sprouts. Cook without stirring ⏱️ 3 minutes . Transfer pan to oven and roast until sprouts are tender ⏱️ 8 minutes .
6. 

   6

   In a large bowl, whisk together 1 tbsp balsamic vinegar, 1 tsp honey, and remaining olive oil. Toss in drained barley, arugula, and half the dried cranberries. Toss to combine and season to taste with salt and pepper.
7. 7

   Plate barley salad and top with brussels sprouts, shallots, feta cheese, pepitas, and remaining cranberries.