Salads
Fall Barley Salad with Roasted Sweet Potatoes, Broccoli & Warm Pepita Crusted Goat Cheese
A showstopper of a salad, this full flavour dish is topped with warm goat cheese cranking the wow and yum factor up to 11.
Updated
Ingredients
Pepita Crusted Goat Cheese
- 2 eggs, beaten
- 6 oz cold goat cheese, cut into 4 (1 1/2 oz/ 45 g) portions (180 g)
- 1 cup toasted pepitas (250 mL)
- 1/2 cup toasted breadcrumbs (125 mL)
Roasted Broccoli and Sweet Potatoes
- 2 heads of broccoli, cut into florets
- 2 large sweet potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 2 Tbsp canola oil (30 mL)
Barley
- 1 1/2 cups pearl barley, rinsed (375 mL)
- 2 1/2 cups vegetable stock (625 mL)
Dressing
- 1/4 cup canola oil (60 mL)
- 2 garlic cloves, minced
- 1 shallot, minced
- 2 Tbsp lemon juice (30 mL)
Directions
Pepita Crusted Goat Cheese
- Place half of the toasted pepitas in a food processor and pulse until coarsely chopped. Combine chopped pepitas, whole pepitas and breadcrumbs in a shallow dish and mix together.
- Dip goat cheese portions into egg then coat evenly in the pepita mixture. Place coated goat cheese on a plate lined with wax paper and refrigerate; repeat with remaining portions.
Roasted Broccoli and Sweet Potatoes
- Preheat oven to 425°F (220°C). Place broccoli and sweet potato pieces on parchment paper lined baking sheet. Drizzle with 2 Tbsp (30 mL) canola oil. Toss lightly. Roast for about 15-20 minutes, or until vegetables are tender. Set aside to cool.
Barley
- Combine barley and stock in a pot set over medium heat and bring to a boil; reduce heat to low, cover, and simmer for about 40 minutes. Remove from heat, drain any excess liquid, fluff with a fork and let cool.
Dressing
- Combine all ingredients, except lemon juice, in a pan set over low heat. Cook until garlic begins to brown. Remove from heat and let cool. Whisk in lemon juice.
Salad
- Preheat oven to 200°F (100°C). Place goat cheese in oven and bake for about 10-15 minutes or until warm.
- Combine broccoli, sweet potatoes, barley and dressing in a bowl and mix together.
- Divide salad equally among 4 plates and top each one with a piece of warm goat cheese. Serve immediately.
Nutritional Analysis
| Calories | 732 |
|---|---|
| Total Fat | 32.2 g |
| Saturated Fat | 6.9 g |
| Cholesterol | 63 mg |
| Sodium | 248 mg |
| Carbohydrates | 95.2 g |
| Fiber | 18.3 g |
| Sugar | 12.5 g |
| Protein | 22.5 g |
| Potassium | 882 mg |
