8 May 2026

Vanessa’s Simple Springtime Salad

Name: Vanessa’s Simple Springtime Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 350g beetroot; 2tbsp olive oil; 350g carrot; 100g spinach; 150g pearl barley; 640ml vegetable stock; 70ml extra virgin olive oil; 1 lemon; 1tsp Dijon mustard; 1tbsp honey; 1 garlic clove; salt & pepper; 100g feta; 1tbsp pumpkin seeds; 2tbsp dill

Originally created by Oddboxer Vanessa, this simple carrot, beetroot and feta salad is packed with fresh, vibrant flavours. Perfect as a light lunch or colourful side dish, it's super versatile, too, so feel free to get creative and throw in any extra veg you have to hand.

Substitute:

Vegan? Use vegan feta instead, and swap the honey for maple syrup.
No spinach? Use any salad leaves you like.
No pearl barley? Use quinoa, couscous or rice instead.
No lemon? Try with red wine vinegar.
No pumpkin seeds? Use any seeds and nuts of your choice, like sunflower seeds, walnuts or pecans.
No feta? Cubes of grilled halloumi work as a great alternative.
No dill? Use chives, parsley or coriander instead.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 2

Ingredients:

350 g beetroot (peeled and cut into wedges)

2 tbsp olive oil

350 g carrots (shredded)

100 g spinach

150 g pearl barley

640 ml vegetable stock

For the dressing:

70 ml extra virgin olive oil

1 lemon (juiced)

1 tsp Dijon mustard

1 tbsp honey

1 garlic clove (finely grated)

salt & pepper

For serving:

100 g feta (crumbled)

1 tbsp pumpkin seeds

2 tbsp dill (chopped)

Recipe:

In a small saucepan, bring the stock to a boil then add the pearl barley. Reduce the heat to a gentle simmer, cover, and cook until tender (30-40 minutes). Alternatively, follow the cooking time stated on the packet instructions. Once cooked, the pearl barley should have absorbed most of the liquid, if not all of it. If there's any liquid left, drain into a sieve and set aside to cool slightly.
Preheat the oven to 200C/180C fan/gas mark 6 and line a large baking tray with baking paper. Add the beetroot wedges to the tray, drizzle with olive oil and season with a pinch of salt and pepper. Roast until lightly caramelised and tender (about 30 minutes). Once cooked, set aside to cool slightly.
To prepare the vinaigrette, whisk all ingredients together in a bowl. Tweak the seasoning to taste.
In a large bowl, combine the roasted beetroot, shredded carrots, spinach and pearl barley. Drizzle with the vinaigrette and toss gently until all ingredients are evenly coated.
Serve topped with crumbled feta cheese, a sprinkle of pumpkin seeds, and fresh herbs. Enjoy.

How to store

Store the salad in an airtight container in the fridge for up to 3 days. The dressing can be made ahead of time and will keep in the fridge for up to 5 days.