This autumn salad is a true feast for the senses, combining the richness of seasonal flavors and colors. At its heart is sweet, velvety hokkaido pumpkin, roasted to tenderness with a touch of oil and spices. It pairs perfectly with pearl barley, which adds a hearty, slightly nutty note and pleasant texture to the dish. The whole is complemented by salty, bold feta cheese, crunchy walnuts, and delicate, fresh lamb's lettuce. All these ingredients are brought together by a unique dressing made from maple syrup and Dijon mustard, which perfectly balances sweetness, acidity, and spiciness. The salad is not only delicious and nutritious but also beautifully presented on the plate, making it an ideal choice for a light lunch, an elegant dinner, or as a side dish during gatherings with loved ones.
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Start by preheating the oven. Set it to 200°C using the top and bottom heating function. The oven must be well heated before you put the pumpkin in, which will ensure even baking and a nice browning.
Thoroughly wash the hokkaido pumpkin under running cold water, scrubbing the skin with a vegetable brush. Dry it with a paper towel. Place the pumpkin on a stable cutting board and cut it in half using a large, sharp knife. Then, using a metal spoon, scoop out the seeds and all the fibrous parts from the inside until the flesh is smooth.
Cut the pumpkin halves into even cubes about 2-3 cm on each side. Transfer the chopped pumpkin to a large bowl. Drizzle with 2 tablespoons of olive oil (30g), sprinkle with a pinch of salt and freshly ground pepper. Using your hands, mix everything thoroughly so that each piece of pumpkin is evenly coated with oil and spices.
Line a large baking sheet with parchment paper. Spread the seasoned pumpkin on it in a single layer. Place the sheet in the preheated oven and bake for 25-30 minutes. The pumpkin is ready when it becomes soft (a fork should go in without resistance) and starts to caramelize, taking on a golden-brown color at the edges. Once baked, remove from the oven and let it cool completely.
Measure 100g of pearl barley. Transfer it to a fine sieve and place it under the tap. Rinse the barley under cold running water for about a minute, stirring it with your hand, until the water draining from the sieve becomes clear. This step removes excess starch and any bitterness, ensuring that the barley will be fluffy after cooking.
In a small pot with a thick bottom, bring 250 ml of water to a boil with a small pinch of salt. When the water starts to boil, add the rinsed groats. Stir once to prevent sticking to the bottom, then reduce the heat to the minimum. Cover the pot with a tight lid and cook for about 20 minutes, until the groats absorb all the water.
After 20 minutes, remove the pot from the heat, but do not remove the lid. Leave the groats covered for an additional 5-10 minutes to let them finish cooking and become perfectly soft. After this time, remove the lid and use a fork to gently fluff the groats, separating the grains. Transfer to a bowl and set aside to cool completely.
Prepare a small jar with a tight lid. Pour in the following ingredients in order: 3 tablespoons of olive oil (45g), 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, and 1 tablespoon of freshly squeezed lemon juice. Add a pinch of salt and freshly ground black pepper to taste.
Tightly close the jar and shake it vigorously for about 30 seconds. You will see how the ingredients, which were initially separated, combine into a smooth, creamy emulsion with a slightly thick consistency. Open the jar and taste the sauce. If it is not sweet enough, add a bit of maple syrup. If it is not sour enough – lemon juice. Adjust the flavor to your preferences.
While the groats and pumpkin cool, prepare the remaining ingredients. Coarsely chop the walnuts on a cutting board. Remove the feta cheese from the brine, dry it, and crumble it into smaller pieces with your fingers or cut it into cubes. Thoroughly wash the lamb's lettuce in a large bowl with cold water, then dry it very well using a salad spinner or by placing it on a clean kitchen towel and gently drying it with another.
Choose a large, flat bowl or platter. Evenly spread a layer of dry lamb's lettuce on the bottom. Then, using a spoon, distribute the cooled spelt and pieces of roasted pumpkin over the leaves. Try to arrange the ingredients loosely so that the salad has volume.
Sprinkle the salad with crumbled feta cheese and coarsely chopped walnuts. If you are using the optional ingredient, scatter a handful of pomegranate seeds on top for extra color and flavor. Just before serving, drizzle the entire salad with the prepared maple dressing. Gently toss or serve without mixing, allowing guests to do it on their own plates.
Pearl barley is the oldest and least processed variety of barley groats. It was a staple in the diet of Roman gladiators, who gained strength and endurance from it, which is why they were called 'hordearii', meaning 'barley eaters'.
The salad is best served immediately after preparation, when the lamb's lettuce is still crisp. It looks most beautiful on a large, flat platter that showcases all the colorful ingredients. It can be served as a standalone vegetarian dish or as a side to roasted chicken or turkey.
If you are preparing the salad in advance, store all the ingredients (cooked grains, roasted pumpkin, dressing) separately in airtight containers in the fridge for up to 2 days. Combine them with lamb's lettuce, feta, and nuts just before serving. Do not store the salad already mixed with the dressing, as the leaves will wilt.
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