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Honey-glazed pumpkin barley salad
Honey-glazed pumpkin barley salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Festive cranberry dressing enhances honey-glazed pumpkin and barley salad.
Ingredients:
  • 220.00 gm pearl barley, rinsed, drained
  • 600g kent pumpkin, cut into wedges
  • 57.20 gm honey
  • 18.20 gm extra virgin olive oil
  • 75.90 gm walnuts
  • 120g bag French baby kale
  • Seeds of 1 pomegranate
  • 50g goat's cheese, crumbled
  • 82.50 ml dried cranberries
  • 40.00 ml red wine vinegar
  • 36.40 gm extra virgin olive oil
  • 5.90 gm wholegrain mustard
Instructions:
  • In a large saucepan, combine barley with 6 cups of cold water. Bring to a boil over high heat, then lower the heat and simmer for 25 to 30 minutes until the barley is tender. Drain and rinse under cold water. Let it cool in a large bowl before using.
  • Preheat your oven to 220C/200C fan-forced while you line a large baking tray with baking paper.
  • Place the pumpkin on a prepared tray and drizzle with a mixture of honey and oil. Season well and brush three-quarters of the honey mixture over the pumpkin. Bake for 20 to 25 minutes, or until the pumpkin is almost golden and tender.
  • For the cranberry dressing, mix ingredients in a small bowl, season to taste, and let sit for 20 minutes.
  • Combine walnuts with the remaining honey mixture, ensuring they are evenly coated. Bake until golden, about 5 minutes. Let cool for 10 minutes before serving.
  • On a serving platter, layer barley and half of the kale. Add pumpkin, remaining kale, walnuts, pomegranate, and goat’s cheese on top. Finish with a drizzle of dressing.

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