Barley And Honey Roast Pumpkin Salad Recipe

Name: Barley And Honey Roast Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pearl barley; 700 g butternut pumpkin (peeled chopped); 1 tablespoon honey; 2 teaspoons olive oil; salt and pepper (to taste); 100 g spinach (baby); 120 g goat cheese (crumbled); Dressing; 1 1/2 tablespoons olive oil; 1 tablespoon white balsamic vinegar

Servings: persons

1
Place barley and 4 cups cold water in a saucepan over high heat and bring to the boil and then reduce heat to low and simmer for 35 minutes or until tender and liquid almost absorbed, drain and rinse under cold water and drain again and transfer to a bowl.
2
Meanwhile preheat oven to 200C (180C fan forced).
3
Place pumpkin on a baking tray and add honey and oil and season with salt and pepper and toss to combine and then roast for 25 to 30 minutes or until golden and tender and set aside to cool.
4
Make dressing - place oil and vinegar in a bowl and season with salt and pepper and whisk to combine.
5
Add pumpkin mixture, spinach, cheese and dressing to the barley and toss to combine.

1465

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup pearl barley, 700 g butternut pumpkin (peeled chopped), 1 tablespoon honey, 2 teaspoons olive oil, and more.

Yes, Barley And Honey Roast Pumpkin Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barley And Honey Roast Pumpkin Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions