Roasted Pumpkin, Feta, and Barley Salad
Salads • European
Description
Roasted Pumpkin, Feta, and Barley Salad
Ingredients
- Butternut Squash 15 oz
- Olive Oil 2 tablespoons
- Sage 1¼ tablespoons
- Pearl barley 1½ cups
- Balsamic Vinegar 3 tablespoons
- Swiss chard leaves ½ bunch
- Spanish onions ½ head
- Feta cheese 0 oz
- Salt to taste
- Roasted Peanuts 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cook the barley in boiling water until tender. Drain and cool.
Step 2
Bring a small amount of water to a boil in a pot, add finely chopped Swiss chard, and cook for 1-2 minutes until slightly tender. Drain and rinse under cold water.
Step 3
Preheat the oven to 390°F.
Step 4
In a bowl, combine 2 cups of diced peeled butternut squash with 1 tablespoon of olive oil, 1 tablespoon of vinegar, and 1 tablespoon of finely chopped sage. Mix well and spread on a baking sheet. Roast for about 30 minutes, stirring occasionally, until tender. Cool.
Step 5
In a large bowl, combine the barley, squash, Swiss chard, finely chopped red onion, crumbled feta, roughly chopped walnuts, and the remaining vinegar, olive oil, and sage. Season with salt and pepper and gently mix.
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