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Servings: 4 servings

Total Time: 30 minutes

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 4 garlic cloves, minced
  • 1/2 tsp dried rosemary
  • To taste salt and pepper
  • 2 medium carrots, peeled and sliced
  • 1 medium zucchini, cubed
  • 1 cup sliced mushrooms
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 4 cups salad greens
  • 1 cup cooked barley
  • 2 ounces crumbled goat cheese
  • 1 pound cooked chicken (diced or shredded)


Preheat oven to 400°F. Line a large baking sheet with parchment paper. 

Combine oil, vinegar, garlic, rosemary, salt and pepper. Pour over vegetables and toss to coat evenly. 

Spread vegetables on baking sheet and roast for 18–20 minutes or until vegetables are tender. 

To assemble: divide salad greens, barley and roasted vegetables among four bowls Top with goat cheese and chicken.


340 calories; 14.2 g fat; 4.8 g saturated fat; 99.6 mg cholesterol; 161.6 mg sodium; 20.7 g carbohydrate; 4.1 g fiber; 4.7 g sugar; 32.5 g protein

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