Roasted Pumpkin Salad
A truly fresh and delicious salad that's the perfect side for any Fall and holiday meal. You'll love the tender roasted pumpkin.
Ingredients
Salad
- ½ medium red onion (peeled, cut in half then thinly sliced)
- 1 tablespoon red wine vinegar
- 1½ pound baking pumpkin (peel, halve, seed, and slice the pumpkin into ½" slices)
- 3 tablespoons olive oil
- ½ teaspoon pepper
- 1 teaspoon kosher salt
- 1 cup pearled barley (cooked)
- 4 cups baby spinach (stripped of center stem, cut leaves into ½" slices)
- ¼ cup crumbled goat cheese
- ¼ cup pepitas (shelled, roasted, and salted)
- ½ cup maple balsamic vinaigrette dressing
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, add onion and red wine vinegar. Toss to coat, then let sit while pumpkin is roasting, about 20 minutes.
- In a large bowl add pumpkin slices. Toss with olive oil, salt, and pepper.
- Transfer to a baking sheet and bake for 25 to 30 minutes or until just tender but not too soft. Let cool completely.
- Drain the vinegar from the onion.
- In a salad bowl, layer barley, onion, spinach, pumpkin, goat cheese, and pepitas.
- Drizzle with maple balsamic vinaigrette dressing, toss to coat, then serve.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: use feta cheese or blue cheese; swap spinach for baby greens or romaine.
- TOP TIPS: roast the pumpkin slices, cook the barley, and make the salad dressing up to several days in advance for quick assembly.
- SERVING SUGGESTIONS: serve on a platter, in a large bowl, or on individual plates.
Nutrition
Calories: 330kcalCarbohydrates: 37gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 4mgSodium: 620mgPotassium: 631mgFiber: 7gSugar: 5gVitamin A: 11636IUVitamin C: 17mgCalcium: 73mgIron: 3mg
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