Roast Pumpkin and Barley Salad

"A wholesome salad which ticks all the food groups. Perhaps for the fall season with the goodness of roasted caramelized pumpkin."
-- @cucinamiabynatasha
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  • Recipe Card
Prep time 5mins
Cook time 30mins

Recipe Card

For the salad:


  • 1 cup soaked barley
  • 2 cups diced pumpkin
  • 2 tbsp olive oil
  • 2 cups green beans, cut as you like
  • 1/2 cup dried cranberries
  • 1/4 cup toasted chopped almonds
  • 1/2 cup fresh mint leaves, chopped

For the dressing:


  • 2 tbsp extra virgin olive oil
  • 4 tbsp orange juice
  • 1 tbsp apple cider vinegar/lime juice
  • salt & pepper to taste

Putting it all together:


  • Step 1

    Preheat the oven to 220 C. In a baking dish, toss the pumpkin cubes with 2 tbsp olive oil, sea salt and freshly cracked pepper. Bake in the oven on a lower rack for about ½ hour or till tender. Toss in between to prevent burning on one side

  • Step 2

    In the meantime, boil the barley for about 20-25 mins till cooked al dente. Over cooking will make it gluggy. Drain and put aside to cool

  • Step 3

    Steam or boil the green beans till tender with a bite. Be careful not to lose its bright green colour. Drain and put aside to cool.

  • Step 4

    To make the dressing, combine all the ingredients in a bowl. Adjust the lime juice and extra virgin olive oil to taste.

  • Step 5

    To assemble the salad, mix the cooked pumpkin, beans and barley in a large bowl. Add the cranberries, almonds and fresh mint, toss all together with the dressing. Adjust seasoning to taste.

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