Roasted Asparagus Salad with Barley

Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.

Tender asparagus and fresh herbs are combined with chewy barley, pistachios, gouda cheese, and a lemon shallot dressing. This perfect spring and summer salad is easy to make but has complex flavor!

Course Salad, Side Dish

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings 1.5-cup servings

Calories 546kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition