Barley, Celery Root and Mushroom Salad With Scallion Vinaigrette
Updated January 21, 2026
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup pearl barley
1 large celery root, peeled and cut into ½-inch cubes (about 3 cups)
½ cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt (such as Diamond Crystal)
Black pepper, to taste
1 pound mixed mushrooms, like cremini, oyster and hedgehog, cut into bite-size pieces
1 tablespoon cider vinegar, more as needed
3 scallions, finely chopped
1 tablespoon chopped celery leaves
⅓ cup celery stalk, finely diced
¾ cup parsley leaves
Nutritional analysis per serving (4 to 6 servings)
35 grams carbs; 38 milligrams cholesterol; 389 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 7 grams fiber; 526 milligrams sodium; 13 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Spread the barley grains on a rimmed baking sheet and toast until fragrant and golden, 20 minutes.
- Step 2
Increase oven temperature to 400 degrees. On a rimmed baking sheet, toss the celery root with 2 tablespoons oil, ¼ teaspoon salt and pepper. On a separate baking sheet, toss the mushrooms with ¼ cup oil, ½ teaspoon salt and pepper. Roast both, tossing occasionally, until golden and tender, 15 to 20 minutes for the mushrooms, and 30 to 40 minutes for the celery root. Transfer to a large bowl.
- Step 3
Meanwhile, in a large pot, bring 10 cups water and 2 tablespoons salt to a boil. Add the barley and simmer until tender, 45 to 50 minutes; drain. Add to the mushrooms and celery root.
- Step 4
In a small bowl, whisk the vinegar, scallions, celery leaves, ¼ teaspoon salt and pepper. Whisk in 3 tablespoons oil. Toss the vinaigrette and diced celery stalk into the salad. Coarsely chop ¼ cup parsley leaves and add to the salad. Toss in the remaining whole leaves, tearing larger leaves into smaller pieces. Taste and adjust seasonings, if necessary. Serve warm or at room temperature.
Private Notes
Comments
I have made this dish a few times. It is fresh and light - a good change of pace as winter progresses. A few notes: the amount of scallion seems a bit much and can overpower the dish; the cider vinegar gets a bit lost so I prefer using sherry vinegar or white balsamic.
I was planning to sub chives as I usually don't like raw scallions, but my market only had slimy chives and had lovely scallions--and the vinaigrette was delicious! I think pickling the scallions in the vinegar did the trick. Subbed fennel bulb for the celery stalk. Hearty and vegetal, and made a lot (7-8 cups). Did I love it? No. But it's a nice hearty wintry not-at-all-sweet side or vegetarian main.
This was surprisingly delicious, despite lacking some ingredients. I subbed toasted buckwheat groats for the barley to make it GF (gluten free), and I like it even more than I would w/ barley. You can get the toasted kind at eastern European markets. I didn't have celery, and don't miss it. I just had crimini mushrooms and it was fine. I threw in some arugula and it was great, added some feta for fun, but it doesn't need it. Also used less oil on the mushrooms, just enough to coat.
I've made this a couple of times, both times substituting farro for the barley. We really enjoy it.