Roasted pumpkin, feta and barley salad
4 servings
30 minutes
This salad of roasted pumpkin, feta, and barley is the embodiment of autumn coziness and rich flavors. It draws inspiration from European cuisine, where the sweetness of baked pumpkin harmonizes with the creamy saltiness of feta and the nutty undertone of barley. Balsamic vinegar adds a subtle tang, while sage imparts a warm, earthy aroma. Crunchy walnuts and fresh chard enhance the dish's texture, making it an ideal option for both a light lunch and a festive feast. This salad not only delights the palate but also enriches the body with nutrients. It can be served warm or chilled, allowing the ingredients to reveal their nuances. Elegance and simplicity are what make it special!
1
Boil the barley in boiling water until cooked. Drain and cool.
- Pearl barley: 1.5 glass
2
Bring a small amount of water to a boil in a pot, add finely chopped chard, and cook for 1-2 minutes until slightly tender. Drain and rinse under cold water.
- Chard (Swiss chard): 0.5 bunch
3
Preheat the oven to 200 degrees.
4
In a bowl, mix 2 cups of diced peeled pumpkin 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. Bake for about 30 minutes, stirring occasionally, until tender. Let cool.
- Butternut squash: 400 g
- Olive oil: 2 tablespoons
- Balsamic vinegar: 3 tablespoons
- Ground sage: 1.3 tablespoon
5
In a large bowl, mix barley, pumpkin, chard, finely chopped red onion, crumbled feta, slightly chopped walnuts, and the remaining vinegar, olive oil, and sage. Season with salt and pepper and gently mix.
- Pearl barley: 1.5 glass
- Butternut squash: 400 g
- Chard (Swiss chard): 0.5 bunch
- Red onion: 0.5 head
- Feta cheese: 50 g
- Roasted walnuts: 35 g
- Balsamic vinegar: 3 tablespoons
- Olive oil: 2 tablespoons
- Ground sage: 1.3 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
