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Barley & Honey Roast Pumpkin Salad

"A lovely vegetarian side from Super Food Ideas. They do suggest serving it with barbecued chicken breast fillets or thighs or firm white fish fillets such as ling or blue eye or to keep to vegetarian fry up some tofu."

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Prep Time: 20m

Cook Time: 40m

   

Servings: 6  

 
 
  • 5.0000

Wow. This is really fabulous. I wouldn't change a thing. The goat cheese goes so well with the spinach and cold barley. And the butternut squash roasted in honey, salt & pepper is SO good I could eat that just by itself as a side dish rather.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 200 grams dry barley (1 cup dry pearl)
  • 1 butternut (700 grams) whole pumpkin (peeled chopped)
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • Salt and pepper, to taste
  • 100 grams baby spinach
  • 120 grams goat cheese (crumbled)
  • FOR DRESSING
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon vinegar (white balsamic)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Place barley and 4 cups cold water in a saucepan over high heat and bring to the boil and then reduce heat to low and simmer for 35 minutes or until tender and liquid almost absorbed, drain and rinse under cold water and drain again and transfer to a bowl.

Step 2

Meanwhile preheat oven to 200C (180C fan forced).

Step 3

Place pumpkin on a baking tray and add honey and oil and season with salt and pepper and toss to combine and then roast for 25 to 30 minutes or until golden and tender and set aside to cool.

Step 4

Make dressing - place oil and vinegar in a bowl and season with salt and pepper and whisk to combine.

Step 5

Add pumpkin mixture, spinach, cheese and dressing to the barley and toss to combine.

  Nutritional Facts
 
 
  • Serving Size: 1 (197.5 g)
  • Calories 262.1
  • Total Fat - 9.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 11.2 mg
  • Sodium - 162.6 mg
  • Total Carbohydrate - 37.4 g
  • Dietary Fiber - 6.2 g
  • Sugars - 6.5 g
  • Protein - 10.4 g
  • Calcium - 232.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 15.2 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

Wow. This is really fabulous. I wouldn't change a thing. The goat cheese goes so well with the spinach and cold barley. And the butternut squash roasted in honey, salt & pepper is SO good I could eat that just by itself as a side dish rather than cooling it for this salad. I will definitely make this again and it's going into my Best of 2017 cookbook! I did cut the recipe in half and it could easily have served 4 as a side or 2 as their entire meal. Looking forward to leftovers tomorrow.

 

Review by karenstl