Roasted Pumpkin Salad

Roasted Pumpkin Salad


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A truly gourmet vegetarian salad of roast pumpkin, barley, rocket, toasted pumpkin seeds and a slight spike from sweet paprika.


Serves: 4 

  • 200g pearl barley
  • 1 butternut pumpkin, peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon sweet smoked paprika
  • salt and pepper, to taste
  • 200g rocket leaves
  • 30g toasted pumpkin seeds
  • 30g dried cranberries
  • Dressing
  • 100ml olive oil
  • 6 tablespoons balsamic vinegar
  • 2 teaspoons mustard
  • salt and pepper, to taste

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat oven to 200 degrees C. Rinse the barley and place in a saucepan with three times its volume of water. Bring to a boil, reduce heat and simmer until barley is tender, 40-45 minutes.
  2. In a bowl, combine pumpkin cubes, olive oil, honey and paprika. Add salt and pepper to taste. Mix well and place on a baking tray. Bake 35 minutes, turning occasionally, until pumpkin is tender.
  3. Mix together all the dressing ingredients. In a salad bowl, combine barley, roasted pumpkin pieces, rocket, pumpkin seeds, cranberries and dressing then mix well.

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