Savory Cauliflower, Sweet Potato & Barley Salad

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Ingredients:

• 1 cup pearl barley
• 2 red onions, thinly sliced
• 1 medium-large sweet potato, peeled and sliced into half moons
• 1 cauliflower, cut unto florets
• 2 tbs. olive oil
• ½ tsp. ground coriander
• ½ tsp. chili powder blend
• Salt and pepper, to taste
• 1 pomegranate, deseeded
• Handful of fresh cilantro, chopped

Directions:

Place the rack in the middle of the oven and preheat to 425°F. Line a baking sheet with parchment paper and set aside.

Add the barley to a pot of boiling water and cook for about 35 minutes on medium heat until the barley is tender. Drain and rinse with cold water; set aside.

While the barley is cooking, place the vegetables in a large bowl and toss with the olive oil, ground coriander and chili powder. Spread the vegetables in a single layer on the lined baking sheet. Roast, on the middle shelf, for approximately 1 hour or until the vegetables are cooked and golden brown.

Toss the roasted vegetables with the cooked barley; add salt and pepper and mix well. Top with the pomegranate seeds and chopped cilantro.

Serve at room temperature.