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Roasted Mushroom Barley Salad with Fried Sage

Roasted Mushroom Barley Salad with Fried Sage

You can use any grain in this salad, but we love the chewy barley with mushrooms and fried sage for good measure. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 3 cups cooked barley*
  • 3 cups assorted mushrooms
  • ½ cup garlic cloves
  • 2 tablespoons extra virgin olive oil, such as Colavita, divided
  • Kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Fried sage leaves, for garnish


  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. Place prepared barley in a large bowl.
  3. Toss mushrooms and garlic with 2 tablespoons evoo, salt and pepper on sheet pan. Roast for 20 minutes.
  4. Remove from oven and toss mushrooms with barley, balsamic and honey.
  5. Garnish with fried sage leaves.

Fried sage leaves: Heat ¼ cup extra virgin olive oil in a small pot on medium-high heat. Once oil is hot, fry sage until crispy, three minutes. Drain on paper towels, sprinkle with kosher salt.

*Cook Barley:

Bring 3 cups water and 1 cup barley to a boil. Simmer for 40-50 minutes, until barley is cooked to your liking. Drain and spread over a sheet pan. Drizzle 1 tablespoon evoo over barley and mix. Store in covered container in the fridge for about 3 days.