Simple, healthy, and delicious, this recipe for the best roasted asparagus salad has a unique combination of ingredients for maximum flavor. Pearled barley provides a slightly nutty, chewy base for tender roasted asparagus, fresh parsley and tarragon, gouda cheese, pistachios, and a citrus dressing made with lemon juice, shallots, and mustard. It’s a wonderful vegetarian side dish for spring and summer and can be served cold or warm.
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Lizzie’s Notes
I’ve found myself thinking about the flavors and textures in this roasted asparagus salad more times than I care to admit since making the recipe a few weeks ago. It’s got such a memorable ingredient list and tastes so light yet hearty at the same time! The earthy asparagus pairs delightfully with nutty barley. Plus, barley provides beta-glucan, a type of soluble fiber also found in oats that may improve cholesterol levels in the blood.
I also love the versatility of this dish. It’s ideal for a light lunch or dinner, on the side of salmon or another lean protein or topped with chicken, white beans, or chickpeas. You can easily make it ahead of time and bring it to a potluck or summer party. AND it’s still delicious days later when you need a quick meal. I hope it becomes a part of your warm weather menus.
Ingredients and Substitutions
- Asparagus: Look for firm stalks without any brown spots of blemishes. To keep them fresh in the fridge before you make the recipe, stand them up in a glass jar with an inch of water in the bottom.
- Barley: You can use pearled or hulled barley for your roasted asparagus salad, but I prefer pearled because it cooks more quickly. Both Quaker and Trader Joe’s have quick cooking varieties that take 10 minutes or less, but you can also use Bob’s Red Mill or another brand that takes a little longer to cook. If you need to make the recipe gluten-free, consider substituting quinoa or even brown rice.
- Parsley and tarragon: Basil or mint may work well as subs.
- Gouda: Regular or smoked gouda both work. I like to buy a block and grate it myself. You can also just cut it up into cubes. Sub another cheese of your preference if desired, or omit it to make the recipe dairy-free.
- Pistachios: Use salted, dry roasted (no oil) pistachio kernels for best results. Other nuts or seeds, such as slivered almonds, pine nuts, and sunflower seeds would also work well.
- Shallot: Sub green onions or yellow onion.
- Dijon: Sub a whole grain mustard if you don’t have it.
- Lemon: Use white wine or apple cider vinegar in place of lemon juice.
- Extra virgin olive oil: Avocado oil always works nicely in the dressing.
Instructions
The full recipe card for roasted asparagus salad is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Roast the asparagus spears until tender and slightly browned. Prepare the barley while the asparagus cooks.
In a measuring cup, whisk together the ingredients for the dressing and set aside. The shallot will soften in the lemon juice as you prep the rest of the salad.
Combine the roasted asparagus, shredded gouda, pistachios, cooked barley, and chopped herbs in a large mixing bowl.
Toss everything in the dressing until well-coated.
Storage
Roasted asparagus salad is delicious warm or cold. I recommend prepping it a few hours ahead of when you will be eating it if possible. This allows the flavors to really settle in together, but it’s delicious if you eat it right away too when the asparagus is still warm.
Keep the salad in an airtight container in the fridge for up to 3 to 5 days. If needed, add a squeeze of lemon juice to freshen it up before enjoying.
Similar Salads
If you love this salad, check out these others while you’re here:
📖 Recipe
Roasted Asparagus Salad with Barley
Ingredients
Salad
- 3 cups cooked pearled barley - about 1 cup dry, cooked according to package instructions; see step #1
- 1 pound asparagus - woody ends trimmed and cut into 1- to 2-inch pieces
- 1 tablespoon extra virgin olive oil - for roasting
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh tarragon
- 4 ounces gouda cheese - shredded/grated, about 1 cup; can also cut it into small cubes if it's too soft to grate
- ¾ cup pistachio kernels - dry roasted and salted
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice - from ½ to 1 lemon
- 1 small shallot - minced, about 2 to 3 tablespoons
- 1 to 2 teaspoons Dijon mustard - depending on taste preferences
- ¼ to ½ teaspoon salt
Instructions
- Preheat the oven to 425℉/218℃. Prepare the barley according to package instructions to yield 3 cups cooked if you have not done so already. You can use Trader Joe's or Quaker quick cook barley to save time, but other brands that take longer work just as well.
- On a baking sheet, toss the asparagus with olive oil. Season with salt and pepper if desired. Roast for 10 to 15 minutes until the asparagus is fork-tender and lightly browned to your liking. Remove from the oven and set aside.
- While the asparagus roasts, prepare the other ingredients. In a small bowl or measuring cup, whisk together the dressing ingredients (olive oil, lemon, juice, shallots, Dijon mustard, and salt). Let the dressing sit while you gather everything else so that the shallot softens. Chop the herbs. If you bought a block of gouda, use a hand or box grater to shred it. If it's too soft, you can cut it into small cubes.
- When the asparagus and barley are ready, combine them with the fresh herbs, gouda, and pistachios in a large mixing bowl. Whisk together the dressing if it's been sitting and pour it over everything. Toss until well-coated.
- Enjoy right away if you want a warm/room temp salad. I also like to eat it cold after it sits in an airtight container in the fridge for a few hours. Both ways are delicious!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Leftovers will last for up to 3 to 5 days in an airtight container in the refrigerator. Add a squeeze of fresh lemon juice and stir well before enjoying if desired.
- Serve as a side dish or with chicken, beans, or salmon for a complete meal.
Elizabeth Tarlow
Sounds like a perfect Salad! Thanks for sharing! Would Farro be an okay substitute for Barley?
Lizzie Streit, MS, RDN
Farro would be delicious! Let me know if you try it 🙂