A sweet salad for autumn, with a lovely mix of textures and flavors. Hearty enough to be a meal on its own, or have it as a side to some roasted portobellos or a veggie burger. This is best to make with leftover barley, so that you can have it cooked and cooled in advance.
Course Lunch, Main Course, Salad
Keyword barley, pomegranate
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Heather Nicholds, C.H.N.
1/4cupdried cranberriesor frozen
1/2pomegranate juicy seeds removed
1cupspinachor baby greens
1/4cuppumpkin seedsor walnuts or sunflower seeds
1limezested, and half juiced, half sliced into wedges.
Put the barley with 2 cups of water in a pot, with a pinch of salt, bring to a boil then turn down to low and simmer, covered, for 45 minutes or until soft. Or cook in a pressure cooker for 12 minutes on high pressure.
Cut the squash into small cubes, taking the skin off or leaving it on as you prefer. Drizzle with olive oil and a pinch of cinnamon, nutmeg and sea salt, tossing to combine. Put the squash on a small baking tray, and bake in the oven or toaster oven at 350F for 20-25 minutes, until soft. Do a whole squash (or two!) in a large batch so you have leftovers for other meals.
Once the barley is cooked, remove from heat, put in a large salad bowl, and allow to cool.
In a small bowl, whisk together the lime zest, juice of half the lime, and the rest of the dressing ingredients.
Add the rest of the salad ingredients to the bowl with the barley, and toss with the dressing.
Serve each portion topped with fresh baby spinach or arugula, walnuts or sunflower seeds, and a lime wedge for drizzling more juice.
Pomegranate Barley Salad https://www.veganook.com/recipes/fresh-cranberry-cookies/ December 20, 2018