Barley and Honey Roast Pumpkin Salad Recipe

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Barley and Honey Roast Pumpkin Salad
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Ingredients:

Directions:

  1. Place barley and 4 cups cold water in a saucepan over high heat and bring to the boil and then reduce heat to low and simmer for 35 minutes or until tender and liquid almost absorbed, drain and rinse under cold water and drain again and transfer to a bowl.
  2. Meanwhile preheat oven to 200C (180C fan forced).
  3. Place pumpkin on a baking tray and add honey and oil and season with salt and pepper and toss to combine and then roast for 25 to 30 minutes or until golden and tender and set aside to cool.
  4. Make dressing - place oil and vinegar in a bowl and season with salt and pepper and whisk to combine.
  5. Add pumpkin mixture, spinach, cheese and dressing to the barley and toss to combine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 303.15 Kcal (1269 kJ)
Calories from fat 115.32 Kcal
% Daily Value*
Total Fat 12.81g 20%
Cholesterol 21mg 7%
Sodium 87.97mg 4%
Potassium 527.19mg 11%
Total Carbs 37.28g 12%
Sugars 5.14g 21%
Dietary Fiber 9.05g 36%
Protein 11.55g 23%
Vitamin C 14mg 23%
Iron 93.2mg 518%
Calcium 234.6mg 23%
Amount Per 100 g
Calories 155.33 Kcal (650 kJ)
Calories from fat 59.09 Kcal
% Daily Value*
Total Fat 6.57g 20%
Cholesterol 10.76mg 7%
Sodium 45.07mg 4%
Potassium 270.12mg 11%
Total Carbs 19.1g 12%
Sugars 2.64g 21%
Dietary Fiber 4.64g 36%
Protein 5.92g 23%
Vitamin C 7.2mg 23%
Iron 47.7mg 518%
Calcium 120.2mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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