Ingredients
Vinaigrette
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 2 tablespoons honey
- ½ teaspoon dijon
- 2 teaspoons grated ginger (using the fine part of the box grater)
Salad
- ⅔ cup uncooked pearl barley (makes about 2 cups cooked)
- 1 head cauliflower, chopped into bite-sized pieces (8-10 cups)
- 1 tablespoons olive oil
- ½ cup cashews
- ¼ cup red onion, diced finely
- 1 can chickpeas, drained and rinsed
- salt and pepper
Instructions
- Cook pearl barley according to package directions (I like to use my rice cooker).
- Pre-heat oven to 400°F.
- Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.
- Spread cauliflower on a large baking sheet.
- Roast cauliflower, turning occasionally, for 30-45 minutes, until soft and golden in places.
- Add the cashews (in a separate baking dish) to the oven for the last 5 or so minutes (keep an eye on them so they don’t burn), or until lightly golden.
- Shake together all vinaigrette ingredients.
- Toss all salad ingredients together, divide into 5 sealable lunch containers, and store refrigerated until you’re ready to eat.
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