Christmas Salad

Christmas Salad, the mix of pumpkin, cranberries and dressing with the crunch of walnuts makes this salad a table favourite, 15 minutes to make yet taste like you have been cooking for hours

Christmas Salad

Ingredients:

Salad:

630g raw pumpkin, diced

Olive oil for drizzling

Pinch of pepper

100g barley grain

750ml or 3 cups of water or stock water

130g kale or leafy green of choice, roughly chopped

80g walnuts

100g dried cranberries

Dressing:

50ml lemon juice

35g olive oil

Salt and pepper to taste

Method:

1. Preheat the oven to 180 degrees celsius. 
2. Spread the diced pumpkin onto a baking tray, drizzle with olive oil and then bake for 35-40 minutes or until cooked through.
3. Add the barley grains to a small saucepan with 3 cups of water (or stock water) and bring to boil. 
4. Once boiling, reduce the heat to a simmer and leave for 25-35 minutes or until the barley is cooked to your preference. You may need to add more water depending on preferred cooking time.
5. Leave the barley and pumpkin to cool before assembling the salad.
6. Prepare the salad dressing by adding all the ingredients to a small jar and shaking until well combined.
7. Place all of the ingredients into a salad bowl.
8. Toss through the salad dressing just before serving.