Barley & Honey Roast Pumpkin Salad
Recipe: #15933
November 15, 2014
Categories: Salads, Main Dish Salad, Vegetable Salad, Barley, Pumpkin, Spinach, Brunch, Mothers Day Oven Roast, Diabetic, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Kosher Dairy, more
"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."
Original is 6 servings
Ingredients
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- FOR DRESSING
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Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.
2 Reviews
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