Thanksgiving is here, and the oven is crowded with turkey chaos—what if you could steal the spotlight with something equally impressive and much easier?
Say hello to Easy Thanksgiving Warm Barley Salad, a cozy bowl that fills the table without turning your kitchen into a dishwashing swamp.
It’s flexible, forgiving, and faster than you think—barley provides heft while letting roasted veg sing.
Let’s grab a pan, roast some veggies, and make a salad that tastes like a hug from your favorite aunt.
Contents
Equipment
Must-haves
- Large pot or Dutch oven
- Sheet pan
- Colander
- Sharp knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small mixing bowl (optional)
Nice-to-haves
- Roasting rack or extra pan for space
- Parchment paper or silicone mat
- Microplane or zester for citrus zest
- Salad tongs
- Small whisk or spoon for dressing mix-ins
Ingredients
- 1 1/2 cups pearl barley, rinsed
- 3 1/2 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cubed butternut squash or sweet potato
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/3 cup chopped toasted pecans
- 1/4 cup chopped fresh parsley
- 1 tablespoon orange zest (optional)
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Optional: crumbled feta or goat cheese for serving
Note: Pearl barley adds a chewy depth that’s hard to beat—rinse well and simmer in broth until tender.
Tip: If your vegetables sit in the fridge like they own the place, roast them briefly to wake them up before tossing with barley.
Instructions
- Rinse the barley and measure 1 1/2 cups into a large pot with 3 1/2 cups broth. Bring to a simmer and cook until tender and chewy, about 25-30 minutes. Drain any excess liquid and set aside.
- Preheat oven to 400°F. Line a sheet pan with parchment paper, then toss the cubed squash and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast 20-25 minutes, until edges are caramelized and veggies are tender.
- While the veggies roast, dice the onion on your cutting board and sauté in a little oil in a large skillet until translucent, then add the garlic and cook for about 30 seconds more until fragrant.
- In a large bowl, combine the cooked barley, roasted vegetables, cranberries, and pecans. Stir in parsley, lemon juice, maple syrup, and orange zest if using. Season with salt and pepper to taste.
- Transfer to a serving dish and serve warm or at room temperature. If you like, crumble feta over the top for a tangy finish.
Good to Know
This salad shines as a make-ahead dish. It reheats beautifully and still tastes like a festive hug on day two.
Gluten-free note: barley contains gluten. For a GF version, substitute with quinoa or millet—the texture will shift a bit, but the flavor stays cozy.
Leftovers keep for 2–3 days in the fridge. Reheat gently to avoid turning it into a rock-hard casserole—nobody wants a crunchy salad.
Variations
- Gluten-free option: swap barley for quinoa or millet.
- Fruit twist: add diced apples or pears for extra sweetness.
- Crunch swap: use toasted almonds or walnuts instead of pecans.
- Herb shuffle: try dill or mint in place of parsley for a fresh twist.
- Cheesy finish: a light sprinkle of feta or goat cheese just before serving.
Serving Suggestions
Pair this warm barley salad with sliced turkey, roasted vegetables, or a generous spoonful of cranberry sauce for a balanced plate.
It also works well as a main if you’re going meat-free—add a grilled tempeh slice or chickpeas for protein, and you’ve got a satisfying plate that won’t abandon your health goals.
