This salad is the essence of autumn on a plate. It combines the sweetness of roasted hokkaido pumpkin, the slightly nutty flavor of pearl barley, and the intense, earthy character of kale. Crunchiness is added by toasted walnuts and spicy roasted chickpeas, while ruby pomegranate seeds burst in your mouth with juicy sweetness. The whole dish is brought together by a velvety, creamy dressing made from tahini paste, maple syrup, and lemon juice, which perfectly balances all the flavors. The dish is not only incredibly tasty and filling but also looks beautiful on the table thanks to the contrast of colors: deep green, vibrant orange, and red. It is perfect as a wholesome vegan lunch, an elegant appetizer for special occasions, or a healthy work lunch.
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Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Prepare a large baking tray and line it with parchment paper. This will prevent the vegetables from sticking and make cleanup easier.
Thoroughly wash the hokkaido pumpkin under running water. Dry it with a paper towel. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Use a metal spoon to scoop out the seeds and fibrous flesh from the inside. Then, cut the pumpkin halves into cubes with sides of about 2-3 cm. Remember, do not peel the skin!
Drain the canned chickpeas into a sieve and rinse thoroughly under cold running water until the foam stops. Leave them in the sieve for a few minutes to drain well. Then, spread them out on a clean kitchen towel or paper towel and gently dry them by rolling them around. The drier the chickpeas are, the crunchier they will be after baking.
Transfer the chopped pumpkin and dried chickpeas to the prepared baking sheet. Drizzle everything with 2 tablespoons of olive oil (about 30g), sprinkle with smoked paprika, half of the prepared salt (about 4g), and pepper. Mix everything thoroughly with your hands, ensuring that each piece of pumpkin and each chickpea is evenly coated with oil and spices. Spread the ingredients in a single layer on the baking sheet.
Place the tray in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), remove the tray and stir the vegetables with a spatula to ensure they brown evenly. The pumpkin is ready when it is soft (a fork goes in easily) and has golden-brown edges. The chickpeas should be crispy and slightly browned.
While the pumpkin is baking, cook the pearl barley. Measure 100g of barley and place it in a fine sieve. Rinse under cold water for about a minute. In a small pot, bring 250 ml of water to a boil with a small pinch of salt. Add the rinsed barley to the boiling water. Reduce the heat to the minimum, cover the pot, and cook for about 20 minutes, until the barley absorbs all the water and is soft but still slightly chewy. Remove from heat and let it sit covered for another 5 minutes.
Thoroughly wash the kale leaves. To remove the tough stems, hold the leaf at the base with one hand and slide the green part off the stem with the other. Discard the tough stems (or save them for broth). Tear the collected leaves into smaller pieces, about the size of a bite, and place them in a large bowl.
In a bowl with kale, add one tablespoon of olive oil (about 15g) and a large pinch of salt. Now perform the key action: 'massage' the kale leaves with clean hands for 2-3 minutes. Knead, rub, and squeeze the leaves as if you were kneading dough. You will notice that the kale will reduce in volume, become darker, softer, and more delicate in flavor.
In a small bowl or jar, place all the sauce ingredients: tahini paste, maple syrup, freshly squeezed lemon juice, and garlic pressed through a garlic press. Add the remaining pinch of salt. Start mixing everything with a small whisk or fork. At first, the sauce will be very thick and may look curdled – this is normal. Gradually, adding one tablespoon of cold water at a time, continue mixing until the sauce reaches a smooth, creamy consistency resembling runny mayonnaise. It usually takes about 3-4 tablespoons of water (approx. 60ml).
In a large bowl with 'massaged' kale, add the cooked and slightly cooled pearl barley and the roasted, still warm pumpkin with chickpeas. Gently mix all the ingredients using two large spoons, trying not to crush the soft pieces of pumpkin.
Drizzle the salad with the prepared tahini dressing. Gently mix again to ensure the dressing evenly coats all the ingredients. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Transfer the prepared salad to a large platter or divide it onto individual plates. Just before serving, sprinkle the top with pomegranate seeds and, if using, coarsely chopped or halved walnuts. Serve immediately.
Kale is one of the few vegetables whose flavor improves after the first frosts. The low temperature causes the starch in the leaves to convert into sugars, making it sweeter and more tender in taste.
The salad is best served slightly warm or at room temperature, so all the flavors can fully develop. It can be served as a standalone main dish or as a side to roasted chicken, turkey, or grilled halloumi cheese. It looks beautiful on a large, flat platter.
The salad tastes best on the day it is prepared. If you want to make it in advance, store all components (kale, roasted vegetables, grains, and dressing) separately in airtight containers in the fridge for up to 2 days. Combine and dress just before serving.
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