Pumpkin and Hazelnut Barley Salad
A delicious and nutritious salad combining roasted pumpkin, toasted hazelnuts, and chewy barley, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup barley Whole grain providing a chewy texture.
- 2 cups water or vegetable broth For cooking the barley.
- 2 cups pumpkin, diced Fresh pumpkin is ideal.
- 1 cup hazelnuts, toasted and roughly chopped Can be substituted with walnuts or almonds.
Dressing and Seasoning
- 2 tablespoons olive oil For tossing the pumpkin.
- Salt and pepper to taste For seasoning the salad.
- Fresh herbs (such as parsley or thyme) for garnish Enhances the flavor and presentation.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced pumpkin with olive oil, salt, and pepper, and spread it onto a baking sheet.
Cooking
- Roast the pumpkin for about 25-30 minutes or until tender. Stir halfway through to prevent burning.
- In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the barley, reduce heat, and simmer for about 30-35 minutes or until cooked.
Combining and Serving
- Drain any excess liquid from the barley and combine it with the roasted pumpkin and toasted hazelnuts in a large bowl.
- Season to taste, toss well, and serve warm or chilled, garnished with fresh herbs.
Notes
Add a squeeze of lemon juice before serving to brighten up the flavors. Store in an airtight container for up to 4 days in the fridge or freeze for up to a month.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 1gSodium: 150mgFiber: 8gSugar: 4g
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