This salad is a meal in itself, with barley, sweet potato, apple and roasted cabbage tossed in a creamy lemon poppyseed dressing. It’s the most comforting salad I’ve ever made and super easy to whip up for dinner.
1: Preheat your oven to 420F.
2: On a large parchment lined baking sheet, place the cabbage, sweet potato, and onions and drizzle with 1-2 tbsp of olive oil and 1 tsp of salt. Roast until golden brown, about 20 minutes, flipping halfway.
3: In a food processor, process the chickpeas until a crumb-like texture forms. Place on a parchment paper lined baking sheet and roast until dry and crispy, about 20 minutes.
4: In a small pot, cook the barley by combining barley with 2-3 cups of water. Bring to a boil, lower the heat to a simmer and cook for 20-30 minutes. Drain and set aside.
5: In a small bowl, combine the dressing ingredients and whisk until smooth and well mixed.
6: In a large bowl, combine the cooked cabbage, sweet potatoes, red onions, crispy chickpea crumble, cooled barley, diced apple, cilantro and pickled beets. Add the lemon poppyseed dressing and toss to combine. Serve up and enjoy!
