Treat yourself to the exquisite taste of our pumpkin and barley salad with balsamic vinaigrette. This dish is a delicious combination of vibrant flavors and textures that is sure to tantalize your taste buds. With its unique blend of sweet pumpkin and savory barley, this salad can be enjoyed both warm or cold, making it a versatile dish for any occasion.
This salad is perfect for a buffet and will impress your guests with its variety of flavors and visual appeal. The drizzle of balsamic vinaigrette adds a tangy and savory touch and takes the overall flavor of this dish to a new level. Whether you’re hosting a gathering or just looking for a delicious meal, this pumpkin and barley salad is a delicious choice that’s as pleasing to the palate as it is to the eye.
- 1 butternut squash, peeled and cut into long pieces
- 1 tbsp olive oil
- 250g pearl barley
- 300g tender broccoli, cut into medium sized pieces
- 100g SunBlush tomatoes, sliced
- 1 small red onion, diced
- 2 tbsp pumpkin seeds
- 1 tbsp small capers, rinsed
- 15 black olives, pitted
- 20g package basil, chopped
- 5 tbsp balsamic vinegar
- 6 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 garlic clove, finely chopped
- Preheat the oven to 200°C/fan 180°C/gas 6.
- Place the pumpkin on a baking sheet and drizzle with olive oil.
- Roast the pumpkin for 20 minutes.
- Meanwhile, cook the barley in salted water until tender but al dente, about 25 minutes.
- While the barley is cooking, whisk together the dressing ingredients in a small bowl.
- Season the dressing with salt and pepper.
- Drain the barley and place it in a bowl.
- Pour the dressing over the barley.
- Mix the barley and dressing well.
- Allow the barley to cool.
- Cook the broccoli in salted water until just tender.
- Drain the broccoli and rinse in cold water.
- Drain the broccoli and pat dry.
- Add the broccoli and the remaining ingredients to the barley.
- Mix all ingredients well.
- This salad can be stored in the refrigerator for up to 3 days.
- It can be enjoyed warm or cold.
Equipment and tools
- Large cooking pot
- mixing bowl
- Garlic press
This recipe contains the following allergens:
- Pumpkin seeds
Please ensure that you or anyone consuming this dish is not allergic to these ingredients.
Storage and leftovers
This pumpkin and barley salad can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to store the dressing separately and add it just before serving. Leftovers can be enjoyed cold or warmed.
The Health Benefits of Pumpkin and Barley Salad with Balsamic Vinaigrette
Adding more vegetables to your diet is one of the best ways to improve your overall health. Pumpkin and Barley Salad with Balsamic Vinaigrette is not only a delicious dish but also offers several health benefits. Let’s take a closer look at the health benefits of the ingredients used in this recipe.
Butternut squash is packed with essential nutrients and antioxidants. It is an excellent source of vitamin A, which is crucial for maintaining good vision and a healthy immune system. The high fiber content in butternut squash aids digestion and promotes a healthy weight. In addition, it contains vitamin C, potassium and manganese, all of which have positive effects on overall health.
Pearl barley is a highly nutrient-dense whole grain that is often used in salads and soups. It is rich in fiber, which promotes healthy digestion and can help lower cholesterol. Barley is also a good source of vitamins and minerals, including niacin, thiamine, magnesium and selenium. These nutrients contribute to heart health, proper brain function, and a strong immune system.
Tender broccoli is a nutrient-dense vegetable that offers numerous health benefits. It is a great source of vitamins A, C and K, as well as folic acid and fiber. These nutrients are essential for maintaining healthy bones, boosting the immune system, and supporting overall heart health. Additionally, the antioxidants found in broccoli help protect against chronic diseases and promote healthy aging.
SunBlush tomatoes are ripe, juicy tomatoes that have been dried in the sun. They are a concentrated source of vitamins A and C as well as lycopene, a powerful antioxidant. Lycopene has been linked to a reduced risk of certain types of cancer and heart disease. SunBlush tomatoes also give the salad a special flavor and make it even more delicious.
Pumpkin seeds are small but mighty when it comes to nutrition. They are packed with essential nutrients such as magnesium, iron, zinc and fiber. These seeds are an excellent source of plant-based protein and healthy fats, which are beneficial for heart health. Pumpkin seeds also contain antioxidants that help reduce inflammation and support the immune system.
The balsamic vinaigrette used in this recipe not only adds flavor but also provides health benefits. Balsamic vinegar is a good source of antioxidants, which help reduce inflammation and protect against heart disease and certain cancers. The vinaigrette also contains extra virgin olive oil, Dijon mustard, and garlic, adding to the overall health benefits of this salad.
Incorporating this nutritious Pumpkin and Barley Salad with Balsamic Vinaigrette into your diet can improve your overall health. With its combination of nutrient-dense ingredients, this salad is not only delicious, but also a powerhouse of essential vitamins, minerals, and antioxidants.