Winter grain + roasted broccoli salad with orange shallot vinaigrette

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One of my favorite pleasures in life is enjoying a giant salad packed with color, flavor, and texture. This bright, grain-based winter salad boasts a bounty of seasonal ingredients and has definitely been making the gray days brighter. Full of seasonal produce finds, this cold weather fare is a great way to use up all your brassica (looking at you florets and stalks.)

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bowl of radicchio over carrot peels and olives
winter grain broccoli salad

Roasted broccoli (stalk included) pairs perfectly with savory lentils and hearty, fiber-packed barley. Tangy citrus shallot dressing balances out the delightful spicy bitterness of raw radicchio while peeled carrots, salty olives, and pepitas add a needed crunch factor (necessary to all salads, in my opinion.) What’s not to love?

This salad is a great use-it-up recipe to make the most of whatever winter produce or other grains you have on hand. Out of barley? Try subbing quinoa, brown rice, farro, or similar. Add in extra hearty greens or even swap out lentils for your legume or bean of choice. Chickpeas are always a good bet. With a customizable salad this good, there’s no reason not to put winter grains and roasted broccoli into the weekly rotation. Let’s dig in!

Winter grain + roasted broccoli salad with orange shallot vinaigrette   by

This bright, grain-based winter salad boasts a bounty of seasonal ingredients, is easily customizable, and a great way to enjoy broccoli, stalks included!

makes: 4 - 5 servings | prep time: 10 min | cook time: 30 min | total time: 40 min

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winter grain broccoli salad

Ingredients

  • 1 cup dry barley (yields 3 cups cooked)
  • 2 cups water
  • 1/2 cup cooked lentils (~half a medium squash)
  • 2 heads broccoli (stalks included)
  • 1/3 cupp olive oil
  • 1/2 tsp kosher salt
  • 1 cup approx chopped radicchio
  • 1 medium carrot
  • 10 approx large green olives
  • 1/4 cup pepitas
  • ½ cup parsley, roughly chopped

Orange shallot vinaigrette

  • ½ medium orange
  • 1 small-medium shallot
  • 3 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1/4 tsp kosher salt

To-Do's

  1. Prepare the barley by washing and straining your grains in a small pan. Add in the 2 cups water and cover with a lid. Bring to a boil and let simmer 25 – 30 minutes, until water has been absorbed. Fluff with a fork and let sit.
  2. If preparing lentils, cook at the same time as the barely.
  3. Preheat oven to 350 degrees. Wash broccoli and chop off the stalks. Pull florets apart into approx 1 in pieces and add to large bowl. Halve stalks and slice into thin pieces, approx ¼” thick. Add to bowl. Add in olive oil and kosher salt and toss to thoroughly coat broccoli.
  4. Spread onto large baking sheet evenly. Once heated, roast for 15 minutes.
  5. While roasting, chop radicchio, peel carrot, and slice olives.
  6. Remove broccoli from oven.
  7. Prepare dressing by halving the orange and peeling. Remove pith and add segments to a high speed blender. Peel and chop shallot into quarters. Add to blender. Add olive oil, vinegar, and salt. Blend on high for about 20 seconds, until smooth. (If you don’t have a blender, not to worry–you can juice your orange and mince your shallot, whisk all ingredients together to combine.)
  8. In your large bowl, add in all ingredients–barley, lentils, broccoli, radicchio, carrot, olives, and raw pepitas. Pour in dressing. Toss to evenly coat.
  9. Serve and enjoy! Delicious served warm and keeps well in the fridge for 3 – 4 days.

Notes

*If serving as a warm bowl, replace olive oil with the same amount of tahini or another nut/seed butter, blend and drizzle over top. If storing leftovers, I recommend keeping dry components and tahini sauce in their own separate containers.

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