November 15, 2014
Lunch, Salads, Main Dish Salad,
Vegetable Salad, Grains, Barley, Vegetables, Pumpkin , Spinach, Budget-Friendly, Easy/Beginner Cooking, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Summer, Weeknight Meals, Oven Roast, Stove Top, Diabetic, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"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."
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.
Meanwhile preheat oven to 200C (180C fan forced).
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.
Make dressing - place oil and vinegar in a bowl and season with salt and pepper and whisk to combine.
Add pumpkin mixture, spinach, cheese and dressing to the barley and toss to combine.
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This such a delicious dish and it makes a beautiful presentation. It has everything that I truly love. I used butternut squash and since I didn't have white balsamic, I used regular balsamic in it's place. Will be making this dish often.
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.