Spiced Pumpkin, Barley & Radicchio Salad
This spiced pumpkin, barley, and radicchio salad is the kind of dish that makes people stop mid-conversation and ask, ‘Wait, what IS this?’ It’s stunning on the plate—jewel-toned pomegranate seeds scattered over golden roasted pumpkin and deep burgundy radicchio—but the real magic happens when you take that first bite.
Sweet spiced pumpkin meets tart radicchio and creamy feta, while pomegranate molasses and liquid smoke add unexpected depth. Crunchy walnuts and nutty barley bring it all together in a salad that’s far more exciting than anything you’d call ‘typical’.
This is the salad we make when I want to impress—whether that’s for a dinner party, a holiday table, or honestly, just ourselves on a Tuesday. It works as a stunning vegetarian main, an elegant side dish, or even packed into a lunch box (where it’ll make your coworkers jealous).
And yes, it happens to be incredibly good for you. Barley is a nutritional powerhouse—packed with fibre, minerals, and all the things that keep you energised and glowing. But the reason you’ll make this again and again? It tastes extraordinary 🙂 AND it’s totally packed with powerful Superfoods.
Want to make it vegan? Swap the feta for a vegan option . Want to prepare this salad long after pumpkins are out of season? Use sweet potato. Serving it alongside grilled meat or fish? It holds its own beautifully. Taking it to a potluck? Prepare for recipe requests.
Trust me on this one—this salad is a game-changer
Spiced Pumpkin, Barley and Radicchio Salad
Equipment
- 1 Electronic digital scales
Ingredients
Pumpkin Marinade
- 1 teaspoon Pomegranate Molasses
- ½ teaspoon Good quality Balsamic Vinegar
- ¼ teaspoon Liquid Smoke
- ⅛ teaspoon Crushed Chillies add more or less to taste
Salad
- 100 grams Raw Pearl Barley, washed twice, cooked to packet instructions [ 3 1/2 ounces] Barley expands 2.5 times
- 50 grams Green French Lentils, cooked to packet instructions [about 1/4 cup] Lentils will double in weight after cooking
- 300 grams Fresh, diced pumpkin cut into approximately 3cm squares [ an inch and a quarter ] 10 1/2 ounces
- ½ medium red onion, sliced thinly about 65 grams [about 1/3 cup]
- ½ Pomegranate, deseeded
- ½ head Radicchio, washed also known as Trevise. Substitute Red Chicory if you like
- 40-50 grams Crushed Raw Walnuts [3-4 Tablespoons] to taste
- 100 gram Crumbled Feta Cheese [about half a cup]
- Salt & White Pepper to taste
- Fresh Mint - the leaves of 2-3 large stems to taste
Dressing
- 20 ml Pomegranate Molasses 4 teaspoons
- 2 ml Good quality Balsamic Vinegar 1/4 - 1/2 teaspoon - to taste
- 10 ml Good quality Olive Oil 2 teaspoons
- 20 ml Organic Cider Vinegar 4 teaspoons
Instructions
Pumpkin Marinade
- Preheat oven to 200C/395F degrees. Gather and weigh your ingredients
- Combine marinade ingredients in a medium bowl
- Add the diced pumpkin and mix through so the pumpkin is thoroughly coated in the marinade
- Transfer to a shallow baking dish, pouring over any remaining marinade and pop the dish into the preheated oven. Bake for 20-25 minutes or until cooked through. You don't want the pumpkin to over cook and go mushy
- Remove from the oven and cool on a wire rack until room temperature
Dressing
- Whisk all ingredients in a small bowl or jug
Assembling the salad
- Remove the large outer leaves of the Radicchio and wash
- Combine the Barley and Lentils in a small bowl and mix. Add salt and white pepper to taste
- Arrange the large outer leaves on the plate. Slice any extra leaves and combine with the Barley & Lentils
- Now layer up! Add some of the Barley/Lentil Mix, then the Red Onion, Pomegranate Seeds, Pumpkin Etc.
- Layer up and top with the crushed walnuts and chiffonade of Mint [Note 1]
- Serve either dressed or with the dressing on the side
