Ingredients

The following ingredients have 2 Servings
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon dijon
  • 2 teaspoons grated ginger (using the fine part of the box grater)
  • 2/3 cup uncooked pearl barley ((makes about 2 cups cooked))
  • 1 head cauliflower (chopped into bite-sized pieces (8-10 cups))
  • 1 tablespoons olive oil
  • salt and pepper
  • 1/2 cup cashews
  • 15 oz chickpeas ((drained and rinsed))

Instruction

  • Cook pearl barley according to package directions. Set aside to cool.
  • Pre-heat oven to 425°F.
  • Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.
  • Spread cauliflower on a large baking sheet.
  • Roast cauliflower, turning occasionally, for 20-30 minutes, until soft and golden in places.
  • Shake together all vinaigrette ingredients.
  • Toss all salad ingredients together, divide into 4 sealable lunch containers, and store refrigerated until you're ready to eat.