Blood Orange Roasted Root Vegetable and Barley Salad

Ingredients

• 1/3 cup barley
• 1 teaspoon salt, divided, plus more to taste
• 1 large parsnip, peeled and cut into sticks
• 3 medium carrots, peeled and cut into sticks
• 4 tablespoons olive oil, divided
• Pepper, to taste
• 1 teaspoon ground flaxseed
• 2 green onions, chopped
• 1/2 blood orange, juiced (do not discard the pulp)
• 1/2 cup chopped almonds (or use almond meat leftover from making almond milk)
• 1/2 blood orange, supremed, to garnish

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