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This roasted vegetable salad with barley doubles as a vegan meal prep idea! Topped with a delicious maple tahini dressing, it makes a healthy and satisfying light meal.

roasted vegetable salad with barley on a plate

I know I said that I’m going to avoid cooking new grains at home after the farro and pearl couscous recipes, but I guess I just can’t help myself.

Making barley at home is new to me, but it’s another grain that I will now have in my pocket. Not literally.

close-up of vegan roasted vegetable salad with maple tahini dressing

I had zero intention of making this into a meal prep type recipe until I was wondering what the heck I was going to do with the leftovers. I realized that the barley, all the roasted veggies, and the dressing (that’s filled with good fats) makes a pretty well-balanced vegan meal prep lunch.

I didn’t include the spinach when packing up the leftovers, but you could. It doesn’t get soggy as fast as other greens like lettuce do, but I’m just fussy like that.

roasted vegetables on a sheet pan

I tried to use veggies that are in-season right now… sweet potatoes, Brussels sprouts, and beets. Tomatoes are not, but roasting them this time of year makes them more appealing, and they add needed moisture to this salad.

As always, feel free to sub what you like/have on hand to make this easier.

close-up of roasted vegetable salad with spoon

If you cut the veggies around the same size, they will cook at similar rates. I found 20 minutes for this combo of veggies was about right. The sweet potatoes were fully cooked, and the rest was tender-crisp (exactly the way I like my vegetables).

So there you go. One salad, 2 ways. Or just make it as a straight up vegan meal prep recipe and avoid all the artful arranging. 😉

glass meal prep containers filled with roasted vegetable salad

Will you give this roasted vegetable and barley salad a try?

Let me know in the comments below.

This roasted vegetable salad with barley doubles as a vegan meal prep idea! Topped with a delicious maple tahini dressing, it makes a healthy and satisfying light meal.
5 from 3 votes

Winter Roasted Vegetable Salad with Barley

This roasted vegetable salad with barley doubles as a vegan meal prep idea! Topped with a delicious maple tahini dressing, it makes a healthy and satisfying light meal.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4


  • 1 cup uncooked pearl barley rinsed 
  • 3 cups water
  • 12 Brussels sprouts trimmed (and cut into halves if they're large)
  • 2 large carrots peeled and sliced
  • 1 small-medium sweet potato peeled & diced
  • 2-3 medium beets peeled & cut up
  • 4 medium tomatoes quartered
  • 3-4 tablespoons olive oil 
  • 1 teaspoon garlic powder or to taste
  • 5 dashes Italian seasoning or to taste
  • Salt & pepper to taste
  • Handful of spinach optional


  • 3 heaping tablespoons tahini
  • Juice of 1/2 lemon
  • 1 clove garlic minced
  • 1 tablespoon pure maple syrup
  • Salt & pepper to taste
  • Water to thin the dressing (3-4 tbsp)


  • Cook barley according to package directions (I cooked 1 cup barley in 3 cups of water with a pinch of salt and it took about half an hour). 
  • Meanwhile, preheat oven to 400F and move the rack to the middle position.
  • Prep your veggies (try to cut them into pieces that are about the same size (I aimed for about 1" pieces) so they cook more evenly) and add them to a baking sheet. Toss with the olive oil, garlic powder, Italian seasoning, and salt & pepper. Roast them for 20 minutes or until they're cooked. You can flip them halfway through if you wish, but I did not.
  • Add the dressing ingredients to a bowl and whisk together until smooth. Adjust the lemon juice and seasonings as needed. Thin with 1 tablespoon of water at a time until your desired consistency is reached. 
  • Once everything is ready, you can either add it all to a large bowl or platter and assemble it like you would a salad, or you can portion it out into individual containers if you're going the meal prep route. 


  • Here's a guide on how to cook barley if you want a little more explanation than I provide here. 
  • Serves 4-6.
  • This recipe makes quite a lot of food. I had some of it as a salad when I first made it (including the spinach you see in the photos), and then I had the rest as lunches (without spinach). I did not heat the lunches up... that is up to you. I think it would work hot or cold. 

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Looking for more easy vegan meal prep recipes? Check out this roundup of vegan meal prep recipes, or you may also like my Mediterranean vegan meal prep bowls or my vegan sweet potato meal prep bowls.

Hi! I’m Natasha.

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5 from 3 votes

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  1. Lindsay Cotter says:

    What a gorgeous salad! Love those roasted veggies!

    1. Natasha says:

      Thanks, friend!!

  2. Tieghan Gerard says:

    So pretty! Love all the colors!

    1. Natasha says:

      Thanks so much, Tieghan!

  3. Leigh Ann says:

    What a beautiful salad and a great recipe to meal prep for the upcoming week!

    1. Natasha says:

      Thank you 🙂

  4. Natasha's Sister says:

    5 stars
    I love roasted vegetables and maple syrup. You need to send some of this my way!!

    1. Natasha says:


  5. Matt Robinson says:

    Our 10 year old Cole loves salad and would go crazy for this!

    1. Natasha says:

      He has good taste! 😀

  6. Marissa says:

    5 stars
    Literally drooling over this gorgeous salad!

    1. Natasha says:

      Aw thanks, Marissa!

  7. Sarah Fennel says:

    5 stars
    The prettiest colors!

    1. Natasha says:

      Thank you!!

  8. Mary Ann | The Beach House Kitchen says:

    This salad is absolutely GORGEOUS Natasha! And something I would totally love! I can’t wait to try this recipe! Happy Friday!

    1. Natasha says:

      Thanks, friend! 🙂

  9. Jennifer @ Show Me the Yummy says:

    Love love LOVE!!!!!!!

    1. Natasha says:

      Thank you!!

  10. Steven Napier says:

    Looks amazing and scrumptous . Thank you

    1. Natasha says: