Barley, Beet & Lentil Salad with Candied Walnuts

Name: Barley, Beet & Lentil Salad with Candied Walnuts
Prep time: 25 min
Total time: 60 min
Yield: 6 as a side
Ingredients: 1 cup Pearl barley; ½ cup Green or black lentils; 2, cubed Fogato roasted beets; ½ head, florets Cauliflower; 1 tsp Turmeric; ½ tsp Black pepper; 4 oz Feta; ¾ cup Walnuts; 2 tbsp Maple syrup; 1, juiced Lemon; ¼ cup Olive oil; to taste Salt and pepper; ½ cup chopped Parsley

Roasted cauliflower, feta and candied walnuts.

Ingredients

1 cup Pearl barley
½ cup Green or black lentils
2, cubed Fogato roasted beets
½ head, florets Cauliflower
1 tsp Turmeric
½ tsp Black pepper
4 oz Feta
¾ cup Walnuts
2 tbsp Maple syrup
1, juiced Lemon
¼ cup Olive oil
to taste Salt and pepper
½ cup chopped Parsley

Steps

Simmer the barley and lentils separately in salted water until tender, then drain.
Toss the cauliflower with oil, turmeric, black pepper and salt and roast at 425°F until golden and browned.
Toast the walnuts with maple syrup and a pinch of salt in a pan until sticky, then cool on parchment.
Toss the barley, lentils, Fogato roasted beets and cauliflower with lemon, olive oil, salt and pepper.
Top with feta, candied walnuts and parsley.

Keep the walnuts separate for meal prep so they stay crunchy.

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