Roasted Broccoli Salad with Feta Barley and Pomegranate
Ingredients
- 2/3 cup pearl barley
- 2 pounds broccoli , with the stems
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/3 cup sliced almonds
- 4 handfuls fresh baby spinach leaves
- 1/2 cup crumbled feta
- Seeds (arils) from 1/2 pomegranate , about 1/2 cup
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1/3 cup olive oil
Instructions
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