Roasted Sweet Potato Salad With Barley And Arugula

Roasted Sweet Potato Salad With Barley And Arugula

Ingredients for 4 servings

½ c. fresh mint or cilantro leaves
¾ c. pearl barley
¾ tsp. ground cumin
1 lb. medium sweet potatoes
1 pinch cayenne
1 small red onion
3 oz. baby arugula
3 tbsp. fresh lime juice
4 ½ tbsp. oil
crumbled feta
kosher salt
pepper

Directions

Heat oven to 450° F. In a medium saucepan, combine the barley, 2 ½ cups water and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes. Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.

Meanwhile, on a second baking sheet, toss the sweet potatoes with 3 tablespoons oil, ½ teaspoon cumin and ½ teaspoon each salt and pepper. Roast until golden brown and tender, 15 to 18 minutes.

In a large bowl, whisk together the lime juice, remaining 1 ½ tablespoon oil and ¼ teaspoon cumin, pinch cayenne and ¼ teaspoon salt. Add onion, toss and let sit, tossing occasionally, for at least 5 minutes.

Add the barley to the bowl and toss to combine. Gently fold in the sweet potatoes, then the arugula and mint. Serve with feta, if desired.

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