Name: Barley and honey roast pumpkin salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 220.00 gm pearl barley; 700g butternut pumpkin, peeled, chopped; 28.60 gm honey; 9.20 gm olive oil; 100g baby spinach; 120g goat's cheese, crumbled; 27.30 gm olive oil; 20.00 ml white balsamic vinegar

Barley and honey roast pumpkin salad

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Try our flavorful barley and honey roasted pumpkin salad for a nutritious whole grain boost.

Ingredients:

220.00 gm pearl barley
700g butternut pumpkin, peeled, chopped
28.60 gm honey
9.20 gm olive oil
100g baby spinach
120g goat's cheese, crumbled
27.30 gm olive oil
20.00 ml white balsamic vinegar

Instructions:

In a saucepan, combine barley and 4 cups of cold water and bring to a boil over high heat. Reduce heat to low and simmer for 35 minutes until tender and liquid is almost absorbed. Drain, rinse under cold water, and transfer to a bowl.
Preheat your oven to 200°C/ 180°C fan-forced. Place the pumpkin on a baking tray and drizzle with honey and oil. Season with salt and pepper, then mix well. Roast for 25 to 30 minutes until the pumpkin is golden and tender. Let it cool once done.
Prepare the dressing by combining oil and vinegar in a bowl. Season with salt and pepper, then whisk until well combined. Add the pumpkin mixture, spinach, cheese, and dressing to the barley, and toss everything together.

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