This roasted carrot and barley salad with tahini dressing is everything you want in a wholesome, flavour-packed salad. Sweet roasted carrots meet nutty barley, crunchy almonds, and a creamy tahini-lemon dressing that ties it all together. It’s hearty enough for lunch or dinner, vegetarian, and ready in 35-40 minutes. It’s a simple, feel-good dish that celebrates texture and flavour in every bite.
Ingredients for My Roasted Carrot and Barley Salad
This roasted carrot and barley salad is built on humble, wholesome ingredients — the kind that prove simple really is best. Every element adds texture, colour, and flavour to create a dish that’s balanced and satisfying.
- Carrots: Roasting brings out their natural sweetness and gives them irresistible golden edges. Tossing them in olive oil and a drizzle of maple syrup before roasting amplifies that caramelised flavour. Choose firm, medium-sized carrots so they cook evenly.
- Pearl barley: A pantry staple with a deliciously chewy bite and nutty undertone. It adds heartiness and turns this salad into a meal-worthy dish.
- Tahini: The soul of the dressing. Opt for a smooth, high-quality tahini, as it makes all the difference for a silky, creamy texture.
- Lemon juice & white miso paste: Bright, tangy, and savoury. The lemon brings freshness, while miso adds umami depth that perfectly balances the dressing.
- Maple syrup: A touch of natural sweetness that ties the flavours together without overpowering them.
- Flat-leaf parsley: Adds freshness, colour, and a subtle herbal note that lifts the dish.
- Slivered almonds & pomegranate seeds: Crunchy, sweet-tart accents that add both texture and a burst of vibrancy to every bite.
Tip: If you’re serving this barley salad at room temperature, you can prepare the barley and dressing ahead of time. When ready to serve, simply roast the carrots and toss everything together, making it easy, delicious, and stress-free.
How to Make This Barley Salad with Roasted Carrots
This barley salad couldn’t be simpler — just a few easy steps, and you’ve got something really special.
- Start by cooking the barley until it’s tender but still has that lovely bit of chew. While that’s happening, roast the carrots until they’re golden and caramelised around the edges. A little tip: slicing them into thin batons helps them cook quickly and evenly.
- Next, whisk together the dressing — tahini, lemon juice, maple syrup, garlic, and a touch of miso for that irresistible savoury depth. It comes together in seconds and brings so much flavour.
- Finally, assemble and serve. Toss the barley, roasted carrots, parsley, and almonds together in a large bowl, drizzle generously with the tahini dressing, and finish with pomegranate seeds for a pop of colour and freshness.
You’ll find the exact ingredient quantities and full instructions in the printable recipe card below.
Why You’ll Love This Roasted Carrot and Barley Salad
There’s something deeply satisfying about a warm grain salad — and this one has everything you want in a wholesome, flavour-packed bowl. Sweet roasted carrots, nutty barley, and a creamy tahini dressing come together in the most effortless way.
Nutritional Highlights
This barley salad with roasted carrots and isn’t just delicious, it’s also full of goodness:
- High in fibre and plant-based protein, making it a nourishing vegetarian side or main.
- Rich in healthy fats from olive oil, tahini, and almonds.
- Naturally sweetened with maple syrup and caramelised roasted carrots.
- Packed with antioxidants from pomegranate, carrots, and fresh parsley.
It’s the kind of dish that makes you feel good with every bite. Nourishing, satisfying, and full of texture and flavour.
More Reasons to Love It
- Simple, beautiful flavours. Sweet, nutty, and tangy — perfectly balanced in every bite.
- Plant-forward and nourishing. Full of fibre, hearty grains, and healthy fats to keep you feeling energised.
- Perfect for meal prep. Keeps beautifully for lunches and makes a quick, easy weeknight dinner.
- Seasonally flexible. Works any time of year — swap in parsnips, pumpkin, beetroot, or a mix of your favourite root vegetables.
- Naturally vegan. Wholesome, balanced, and 100% plant-based.
If you love this kind of hearty, veggie-forward dish, don’t miss my other barley salad favourites. Try the Golden Beet and Barley Salad for something earthy and vibrant, or the Pearl Barley Salad with Herbs for a light, refreshing option. The Mushroom Barley Salad is full of cosy, savoury depth, while the Pearl Barley Salad with Sweet Potato adds a nourishing, colourful twist and is perfect any time of year.
Roasted Carrot and Barley Salad with Tahini Dressing
A wholesome Roasted Carrot and Barley Salad with Tahini Dressing. Sweet roasted carrots, nutty barley, and a creamy lemon-tahini sauce with miso and maple syrup. Delicious served warm or at room temperature.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the warm barley salad:
- 1 cup pearl barley (200 g)
- 800 g carrots, peeled, halved lengthwise, and cut into 7–8 cm long sticks (about 1.5 cm thick).
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- sea salt and black pepper, to taste
- 1 small bunch flat-leaf parsley, roughly chopped, plus more to garnish
- 30 g slivered almonds, lightly toasted (1/4 cup)
- Seeds from 1/2 a pomegranate
- For the dressing:
- 2 tablespoons tahini (well-stirred)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon white miso paste (shiro)
- 1 teaspoon pure maple syrup
- 1 small clove garlic, minced
- sea salt, to taste
- 2-3 tablespoons water, as needed to thin
Method
-
Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
-
Cook the barley: In a medium saucepan, bring 750 ml (3 cups) of salted water to a boil. Add the barley, reduce the heat to low, and simmer uncovered for 25–30 minutes, until tender but still slightly chewy. Drain any excess liquid and set aside.
-
Roast the carrots: Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and maple syrup and toss to coat, spreading into an even layer. Season with salt and pepper. Roast for 15 minutes, toss, then roast for another 7–10 minutes, or until golden and tender.
-
Make the dressing: In a medium bowl, whisk together the tahini, lemon juice, miso paste, maple syrup, garlic, and salt. Add the water, one tablespoon at a time, until the dressing is smooth and pourable.
-
Assemble the salad: In a large serving bowl, combine the cooked barley, parsley, two-thirds of the almonds, and the roasted carrots. Drizzle with the tahini dressing and toss gently. Scatter over the remaining almonds, pomegranate seeds, and a few parsley leaves for garnish. Serve warm or at room temperature. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Roasted Carrot and Barley Salad recipe?
Did you try this Roasted Carrot and Barley Salad recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Roasted Carrot and Barley Salad with Tahini Dressing recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
