Healthy Recipes Healthy Ingredient Recipes Healthy Mushroom Recipes Roasted Mushroom Salad 3.0 (1) 1 Review The mushrooms in this salad are tender and slightly caramelized when they come out of the oven. The barley adds texture and the radicchio adds freshness and a touch of bitterness, while the honey in the dressing helps to sweeten everything up. By Liv Dansky Liv Dansky Instagram Website Liv Dansky is a recipe tester and developer with a B.A. from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating for work, you can find her cooking and eating for fun. EatingWell's Editorial Guidelines Published on March 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 30 mins Total Time: 40 mins Servings: 4 Nutrition Profile: Egg Free Nut-Free Vegetarian Jump to Nutrition Facts Ingredients ½ cup pearl barley 1 tablespoon balsamic vinegar 2 teaspoons reduced-sodium soy sauce ¼ cup extra-virgin olive oil, divided 3 (8 ounce) packages fresh cremini mushrooms, quartered 2 tablespoons lemon juice, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 cups thinly sliced radicchio ½ cup chopped fresh flat-leaf parsley ½ ounce Parmesan cheese, shaved 1 teaspoon honey Directions Place a large rimmed baking sheet in oven: preheat to 450°F. Bring a large pot of water to a boil over medium-high heat. Stir in barley; cook, uncovered, stirring occasionally, until tender, 20 to 25 minutes. Meanwhile, whisk vinegar, soy sauce and 2 tablespoons oil in a large bowl. Add mushrooms to the mixture and toss to coat. Carefully remove the hot pan from the oven; spread the mushrooms on it in an even layer. Roast until tender and golden, about 20 minutes. Drain the cooked barley and transfer to a large bowl. Immediately add 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper. Add the roasted mushrooms, radicchio, parsley and Parmesan to the barley mixture. Whisk honey and the remaining 1 tablespoon each oil and lemon juice and 1/4 teaspoon each salt and pepper in a small bowl until combined. Drizzle over the salad and toss to coat. Rate it Print Nutrition Facts (per serving) 285 Calories 16g Fat 31g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/4 cups Calories 285 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 6g 21% Total Sugars 6g Protein 9g 18% Total Fat 16g 21% Saturated Fat 3g 15% Cholesterol 2mg 1% Vitamin A 672IU 13% Sodium 458mg 20% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved