Warm Roasted Carrot and Barley Salad
Leave a note
By cooking.nytimes.com
Warm Roasted Carrot and Barley Salad
Instructions
Cook:35min
Updated at: Sat, 23 Nov 2024 22:05:23 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories304.1 kcal (15%)
Total Fat12.4 g (18%)
Carbs44.4 g (17%)
Sugars8.9 g (10%)
Protein7.2 g (14%)
Sodium251.3 mg (13%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cuppearled barley
kosher salt
black pepper
2 poundscarrots
washed, trimmed and cut into 3-inch-long, a scant 1/2-inch-wide batons
2 tablespoonsextra-virgin olive oil
2 teaspoonsrunny honey
such as clo honey
½ teaspoonfresh lemon zest
2 cupsarugula
parsley
¼ cupsliced almonds
toasted
¼ cuptahini
1 tablespoonfresh lemon juice
2
1 teaspoonras el hanout
1garlic clove
small, grated
Instructions
View on cooking.nytimes.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
