Pear, Pearl Barley and Butternut Squash Salad with Northern Blue & Candied Walnuts
By Helen Miles
Proving that salads aren't just for summer, this hearty and delicious winter salad is full of sweet pears, crunchy walnuts and our creamy Northern Blue. Perfect piled high on a sharing platter for your guests to dive into or plated individually as a starter.
Pear, Pearl Barley and Butternut Squash Salad with Northern Blue & Candied Walnuts Recipe
Servings:
4
Ingredients
- For the salad: 2 - 3 handfuls each of rocket and spinach leaves
- 100g Pearl barley
- 200g Butternut squash
- 2 Anjou pears, sliced
- 150g Northern Blue cheese, crumbled
- Handful of dried cranberries
- 1 small red onion, thinly sliced
- For the candid walnuts: 100g walnut halves
- 2 tbsp unsalted butter
- 3 tbsp brown sugar
- For the vinaigrette: 100ml extra virgin olive oil
- 75ml balsamic vinegar
- 1 tbsp runny honey
Instructions
- Prepare the pearl barley as per the packet instructions and set aside to cool
- Cut the butternut squash into either cubes of slices and roast in the oven until slightly crisp on the edges.
- Make the candied walnuts by gently melting the butter and brown sugar together in a pan. Once melted, add the walnuts and mix ensuring that they are evenly coated. Transfer with a spoon onto a wax paper lined plate to cool and harden.
- Make the dressing by combining the oil, vinegar and honey into a small jar, and shaking together.
- On a large platter, assemble your salad, starting with the rocket and spinach. Sprinkle over the cooled pearl barley and then add the warm butternut squash on top and thinly sliced onion. Crumble over your Northern Blue in generous chunks before adding the walnuts and dried cranberries. Finish by drizzling over your dressing just before serving. Enjoy!