Back to Recipe

Barley & Honey Roast Pumpkin Salad

Here's how you make Barley & Honey Roast Pumpkin Salad
Pause Continue Reading
  • Servings: 6
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.