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Barley Salad with Spinach and Pumpkin

Barley Salad with Spinach and Pumpkin

An easy vegetarian barley salad recipe prepared with pearl barley, pumpkin, spinach and Parmesan: a vegetarian dinner idea has never been so easy and delicious!

10 January, 2017
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Type of dish

Dietary Consideration

serves for


total time

1 HR 40 MIN


125 g, pearl
300 ml
1 tsp
Lemon juice
5 tbsp
Freshly ground
2 tsp, chopped leaves
Olive oil
4 tbsp
1, finely chopped
400 g
400 g, flesh, diced
Parmesan cheese
40 g, a piece


How to Make Vegetarian Barley Salad Recipe

To prepare a delicious vegetarian barley salad recipe first soak the pearl barley in cold water overnight, then drain, put into a pan, cover with water and cook for about 1 hour until soft (season well with salt 15 minutes before the end).

Strain through a sieve and rinse in cold water.

Wash and sort the spinach and cook in a little boiling, salted water until wilted.

Then drain, refresh in cold water and drain thoroughly.

Squeeze out the spinach and chop roughly.

Cook the pumpkin in boiling, salted water for about 10 minutes.

Drain thoroughly.

Heat 1 tbsp oil in a pan and sweat the shallot until translucent.

Add the spinach and cook gently for 4 - 5 minutes.

Season with 1 tbsp lemon juice, salt and pepper and add the thyme.

Mix the rest of the oil and lemon juice with salt and pepper.

Mix the drained barley with the vegetables and salad dressing

Serve the vegetarian barley salad with freshly shaved Parmesan.

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