Go Back
Colorful high-fiber salad with lentils, barley, roasted broccoli and carrots, red cabbage, herbs and pumpkin seeds.; title text reads High-Fiber Salad Recipe
Good Fork Daily Editorial Kitchen

High-Fiber Salad Recipe

A satisfying high-fiber salad with lentils, barley, roasted vegetables and lemon-herb dressing for meal prep.
Print Recipe Pin Recipe
Prep Time 22 minutes
Cook Time 30 minutes
Cooling 15 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: Mediterranean-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked green lentils drained
  • 2 cups cooked pearl barley cooled
  • 1 pound broccoli and carrots bite-size
  • 2 tablespoons olive oil divided
  • 2 cups shredded red cabbage
  • 1/2 cup parsley chopped
  • 1/3 cup pumpkin seeds
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic grated
  • salt and pepper to taste

Equipment

  • Sheet pan
  • Saucepan
  • Large bowl

Method
 

  1. Heat oven to 425°F; toss vegetables with 1 tablespoon oil and roast 22 to 28 minutes.
  2. Whisk remaining oil, lemon, Dijon, garlic, salt and pepper.
  3. Cool roasted vegetables 15 minutes.
  4. Toss lentils, barley, cabbage and parsley.
  5. Add roasted vegetables and most dressing; fold gently.
  6. Add pumpkin seeds and remaining dressing at serving.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • The FDA Nutrition Facts reference uses 28 grams as the Daily Value for dietary fiber on a 2,000-calorie diet; the recipe nutrition is an estimate, not laboratory analysis.
  • This recipe was developed through culinary research and editorial review.