Blood orange, roasted root vegetables 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
• ½ blood orange, juiced (do not discard the pulp)
• ½ cup chopped almonds (or use almond meat leftover from making almond milk)
• ½ blood orange, segmented, to garnish