Roasted Pumpkin Salad
55 minutes
A truly gourmet vegetarian salad of roast pumpkin, barley, rocket, toasted pumpkin seeds and a slight spike from sweet paprika.
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1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- 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.
- 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.
- Mix together all the dressing ingredients. In a salad bowl, combine barley, roasted pumpkin pieces, rocket, pumpkin seeds, cranberries and dressing then mix well.
