Warm Barley and Pumpkin Salad

40 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

This simple salad recipe is sure to become a new family favourite. Crunchy veggies, savoury pumpkin seeds, tender barley and roasted fresh pumpkin team up to make this flavour-packed salad. And the Greek dressing and feta cheese add the perfect finishing touch. Yum!

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Toss pumpkin with 2 Tbsp. dressing; spread onto parchment-covered rimmed baking sheet.
  • Bake 30 min. or until pumpkin is tender, stirring after 15 min.
  • Place pumpkin in large bowl. Add remaining ingredients, including remaining dressing; mix lightly.


Substitute your favourite cooked grain, such as quinoa or rice, for the barley.

Special Extra

Add 1/4 cup chopped fresh parsley or cilantro to salad.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 290
% Daily Value
Total fat 11g
Saturated fat 3g
Cholesterol 10mg
Sodium 350mg
Carbohydrate 42g
Dietary fibre 6g
Sugars 5g
Protein 9g
Vitamin A 100 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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