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.

    3 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)