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Spiced Pumpkin, Barley and Radicchio Salad

Dawn & Allan
This is a great vegetarian Autumn/Winter Salad. I like to have it for a light lunch, or add it to a buffet table, or use as a starter. This is quite filling, is super tasty and packed full of nutrients!
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Course Appetizer, Brunch, Lunchbox, Picnic, Salad, Side Dish
Cuisine American, British, Continental, International
Servings 4 People as a side

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

Notes

Note 1.  Chiffonade