Barley salad with pomegranate and roasted pumpkin

2016-03-29
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

30/3/16

Barley salad with pomegranate and Roasted butternut squash that can be served as well as a side dish for roast meats or as a main dish. Barley is an excellent source of fiber that help good gut health but also the whole organism. Put it in your diet and you will remember me. Besides, now you can find on the shelves of all supermarkets and therefore there is no reason to postpone.

farropom (1) farropom (6)

Ingredients

1 moderate pumpkin

Olive Oil

salt & pepper

1 Cup barley

1 Cup pomegranate seeds

¼ cup cranberries

¼ Cup walnuts chontrotrimmeni

1 bunch arugula

For the dressing:

1 small onion

4 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

salt & pepper

Method

Step 1

Beat all the ingredients together for the dressing and keep aside.

Step 2

Wash the pumpkin and cut into slices. The spread on a baking sheet lined with wax paper and drizzle with a little oil. Season with salt and pepper and bake in preheated oven at 220C for 30-40 minutes.

Step 3

Meanwhile rinse barley and boil in plenty of salted water for 30-40 minutes and strain.

Step 4

Mix in a bowl the half dressinhg with barley, the cranberries and walnuts. Spread the coarsely chopped Arugula on a platter and sprinkle over barley mixture.

Step 5

Place the slices of pumpkin on the rest of the ingredients and pour dressing that remained to serve.

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Comments (2)

  1. posted by Zannet Galigali on 31/01/2017

    Thanks a lot .... Once you've entered!

     
  2. posted by ELENI GLIOYMPA on 30/01/2017

    FORGOT TO ADD THE INGREDIENTS IN THE RECIPE
    Barley salad with pomegranate and roasted pumpkin

     

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