Roasted Pumpkin, Beetroot, Chickpea and Barley Salad
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Fresh and flavorful with in-season ingredients for fall, this is a hearty and filling barley salad from Lorna Jane Clarkson's new cookbook, Nourish: The Fit Woman’s Cookbook.
Ingredients
  • ½ cup dried chickpeas (garbanzo beans)
  • ½ cup pearl barley
  • 4 ½ ounces green beans, trimmed
  • 1 pound pumpkin, unpeeled, sliced thinly
  • 4 baby beetroot (beets), peeled trimmed, quartered or halved
  • 1 ½ soft goat’s cheese, crumbled
  • 2 tablespoons toasted pepitas
  • 2 tablespoons cold pressed extra-virgin coconut oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons white wine vinegar
  • 2 teaspoons fresh thyme leaves
Instructions
  1. Place chickpeas in a small bowl, cover with cold water, stand overnight, drain
  2. Preheat oven to 400°F.
  3. Cook chickpeas and barley in medium saucepan of boiled unfiltered water, about 20 minutes or until tender. Add green beans to pan in last 1 minute of cooking time; drain. Rinse under cold water; drain.
  4. Meanwhile, to make the maple and thyme dressing, combine ingredients in a screw-top jar, season to taste, shake well to combine.
  5. Combine pumpkin and beetroot with 2 tablespoons of the dressing in a small baking-paper-lined baking dish. Roast about 20 minutes or until caramelized and tender.
  6. Combine barley, chickpeas, beans, pumpkin and beetroot with spinach and remaining dressing in a medium bowl; toss gently. Serve salad sprinkled with cheese and pepitas.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2014/10/roasted-pumpkin-beetroot-chickpea-and-barley-salad/