This is a really filling winter salad. Roasted squash is one of our favourite ingredients, but it does need to be lightly spiced and cooked to the point where it loses its starchiness and becomes sweet. If you can’t find dried cranberries, any other dried fruit will do, even some sultanas.
Put the squash into a roasting tin, sprinkle with the olive oil, cinnamon, chilli flakes and seasoning, then toss well.
Meanwhile, put the pearl barley into a saucepan, cover with cold water and bring to the boil. Simmer for about 35 minutes, until tender but with a little bite. Drain, allow to cool, then toss in
Spread the pearl barley in the bottom of a large shallow serving dish. Cover with the roasted squash, then the cranberries. Combine all the leaves and arrange them over the top. Finally, sprinkle with the pumpkin seeds and drizzle with the remaining dressing.
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