This vibrant festive salad brings together roasted winter vegetables and warming spices with the nutty flavours of pearl barley and toasted walnuts. Topped with creamy goat's cheese, sweet pomegranate and a tangy orange and honey dressing, it's the perfect balance of festive flavours, ideal for holiday gatherings.
Preparation time: 15 minutes. Cooking time: 1 hour. Serves 4.
Ingredients
For the roasted vegetables:
1 medium butternut squash, peeled, seeded and cubed
1 red onion, peeled and sliced into wedges
200g Brussels sprouts, trimmed and halved
3 tbsp vegetable oil
1/2 tsp cumin
1/2 tsp cinnamon
A handful of fresh sage, chopped
For the salad:
100g pearl barley, uncooked weight
100g goat's cheese, crumbled
80g pomegranate seeds
40g walnuts, toasted and chopped
For the dressing:
Juice of one orange
1 tbsp honey
1 tbsp olive oil
1 tsp apple cider vinegar
1 tbsp fresh sage, chopped
Salt and pepper, to taste
Method
1. Preheat the oven to 180°C fan / 200°C.
2. Prepare the vegetables and spread evenly in a roasting dish with the vegetable oil, spices and sage.
3. Roast the vegetables for 45-50 minutes until tender and caramelised, stirring halfway through.
4. While the vegetables are roasting, cook the pearl barley according to package instructions (usually about 30 minutes), then drain and set aside to cool slightly.
5. Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the skillet and chop roughly.
6. In a small bowl, whisk together the dressing ingredients until well combined.
7. Combine the pearl barley, roasted vegetables and dressing and top with the goat's cheese, pomegranate seeds and walnuts.
Enjoy this warm, comforting salad as a main or side dish at holiday gatherings this festive season!
Nutritional information
Per serving: Energy 517 kCal / Carbs 53.9g / Fats 28.9g / Protein 13.7g / Fibre 11.5g
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