Roasted Pumpkin, Feta, and Barley Salad

Salads | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Pumpkin, Feta, and Barley Salad

Ingredients

Butternut Squash - 14.1 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 - 1.8 oz
Salt - to taste
Roasted Peanuts - 1.2 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 392°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.