Sweet Potato Barley Salad

24 1/2-cup servings

Sweet potatoes and barley combine to make this hearty salad, which is paired with a honey/Dijon mustard dressing.


3 cups sweet potatoes, peeled, 1/2-in. dice
6 cups black barley, cooked
1/2 cup toasted pecans, chopped
1 cup celery, small dice
1 cup red onion, small dice
1 tsp. kosher salt

1 tbsp. honey
1 tbsp. Dijon mustard
3 tbsp. cider vinegar
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
2/3 cup canola-olive oil blend


1. Roast sweet potato in 350°F oven until fork tender, approximately 20 to 30 mins. Cool roasted sweet potato to 40°F.

2. To assemble salad, mix black barley, sweet potato, pecans, celery and onions.

3. For dressing: In small bowl whisk together honey, mustard, vinegar, salt and pepper; drizzle in oil to emulsify.

4. Drizzle salad with honey Dijon dressing, toss to coat. Season with salt to taste. Refrigerate at least 1/2 hour before serving.

Source: Recipe provided by Morrison Management Specialists

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