Warm Barley Lentil Salad with Roasted Vegetables

Autumn colours abound in this tasty and oh-so-seasonal vegetarian dinner. Roasted squash, carrots and red onion add a sweetness that is balanced by tangy feta.

Roasting Time: 40 minutes

Preparation Time:

Cooking Time:

Serves: 4

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  • 1/4 cup (50 mL) olive oil 
  • 2 tbsp (25 mL) Ontario Apple Cider Vinegar     
  • 1 tsp (5 mL) each salt and dried thyme leaves
  • Pepper, to taste 
  • 2/3 cup (150 mL) pot barley, rinsed 
  • 1/2 cup (125 mL) green lentils, rinsed
  • 1/2 cup (125 mL) dried cranberries 
  • 4 cups (1 L) cubed, peeled Ontario Butternut Squash 
  • 2 Ontario Carrots, cut into pieces
  • 1 Ontario Red Onion, thickly sliced 
  • 1 clove Ontario Garlic, minced
  • 1/2 cup (125 mL) crumbled Ontario Feta Cheese
  • 2 tbsp (25 mL) pumpkin seeds 
  • 1/2 cup (125 mL) Ontario Microgreens 


In small bowl, whisk together 3 tbsp (45 mL) of the oil, vinegar, 1/2 tsp (2 mL) each of the salt and thyme. Season to taste with pepper; set aside.   

In medium saucepan, combine barley, remaining salt and 4 cups (1 L) water. Bring to boil, cover, reduce heat and simmer for 35 minutes. Add lentils and simmer until tender, about 15 minutes. Drain well; place in large bowl. Add cranberries, toss with half of the dressing; set aside.  

Meanwhile, in large bowl, toss squash, carrots, remaining oil and thyme and pinch of pepper. Spread on large parchment paper-lined baking pan. Roast in 425°F (220°C) oven for 20 minutes, stirring partway through. Stir onion and garlic into vegetables; roast until tender, 15 to 20 minutes. Remove from oven; let stand 10 minutes. Scrape into medium bowl; toss with remaining dressing. 

Place warm barley mixture on serving platter. Spoon vegetables over top, sprinkle with feta, pumpkin seeds and microgreens. 

Tip:  Ontario Goat Cheese (Chèvre) can be used in place of feta, baby arugula in place of micro greens.

Nutritional information

1 Serving: 

  • Protein: 14 grams
  • Fat: 18 grams
  • Carbohydrate: 75 grams
  • Calories: 510
  • Fibre: 10 grams
  • Sodium: 840 mg