Butternut, broccoli and barley salad
SmartPoints® value per serving
Toss together this satisfying salad for your next barbie or as an energising lunch. It’s delicious both warm and cold!
Pumpkin, butternut, raw
700 g, cut into 2cm pieces
1 medium, cut into wedges
1 cup(s), (200g)
200 g, cut into florets
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and onion on prepared tray and lightly spray with oil. Bake for 30–35 minutes or until golden and tender.
- Meanwhile, cook barley in a large saucepan of boiling water for 30–35 minutes or until just tender, adding broccoli for last 2 minutes of cooking. Drain and refresh under cold water. Drain well.
- Whisk honey, mustard and juice in a small bowl. Place barley, broccoli and pumpkin mixture in a large bowl. Add dressing and toss to combine. Season with salt and freshly ground black pepper. Serve.