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Roasted pumpkin salad with barley, spinach, goat cheese and pepitas on a white plate.

Roasted Pumpkin Salad with Barley

A truly fresh and delicious salad that's the perfect side for any Fall and holiday meal. You'll love the tender roasted pumpkin.
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Print Recipe
Author Kori Butler
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Salad Recipes
Cuisine American
Servings 6
Calories 330 kcal

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

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Roast the pumpkin slices, cook the barley, and make the dressing up to several days in advance for quick assembly.
VARIATIONS: Use feta or blue cheese instead of goat cheese. Swap the spinach for baby greens or romaine. Farro or quinoa can stand in for the barley.
MAKE IT FLEX: Serve it with roast chicken, pork tenderloin, or baked salmon, or alongside the Thanksgiving turkey.
SERVING SUGGESTIONS: Serve on a platter, in a large bowl, or on individual plates. Toss it with my Maple Balsamic Dressing, pair it with a bowl of soup for a cozy fall meal, or bring it as a holiday side.

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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