Recipe: Roasted Pumpkin and Fall Greens Grain Salad
(KTVI) – There’s more you can do with a pumpkin than just carve it up for a jack-o-lantern or make a pumpkin pie. Chef Dan Brewer is an instructor in the Department of Nutrition and Dietetics at SLU.
Roasted Pumpkin and Fall Greens Grain Salad
Makes 6 servings
1 each pie pumpkin (about 2.5 pounds)
3 Tbsp olive oil, divided
to taste salt and pepper
1 cup pearled barley (see Note up top)
1/3 cup ‘make your own’ pumpkin seeds or toasted pepitas from the store
3 oz ricotta salata or another salty cheese like feta
2 cups cooked dark green like kale, collards, or spinach
1 Tbsp sherry vinegar
1 Tbsp water
2 Tbsp olive oil
1/2 t kosher salt
1/2 t granulated sugar
1/2 small red onion, finely chopped
Peel the pumpkin using a chefs knife. Cut in half and remove the seeds. Reserve the seeds and roast them in a 275 degree oven until dry and crispy. Dice the pumpkin into bite sized pieces toss with olive oil and salt in a bowl then place on a baking sheet and roast at 375 degrees until fork tender. Remove from oven and set aside. Meanwhile, cook the barley according to the instructions on the box. When finished and tender set aside to cool.
Combine the squash, barley, cooked and diced greens in a bowl. Combine the rest of the ingredients in a small bowl and whisk together briefly and then toss into salad. Mix thoroughly and enjoy!
Recipe inspired by Smittenkitchen.com