The incredible feature of this salad is that you can toss in any fall or winter squash and use whatever type of grain you have on hand (I love farro and wild rice here). In addition, it is an accessible brunch menu item that I’ve pulled together to feed friends on weekends. Before putting this salad together, you must roast the pumpkin and cook the barley. However, you can make them a day ahead of time. If you must cook them on the day off, you can rapidly cool the hot pumpkin and barley by spreading them out in a thin layer on a plate or baking sheet and sticking it in the freezer until cool. While I serve this salad on its own, I am known to occasionally serve this salad with a jar of chilli crisp oil on the side for my heat-loving friends. The heat and savory profile of chilli crisp play well with the creamy nature of the burrata. Enjoy!
No reviews 1 Tbsp + ¼ cup/60 ml extra-virgin olive oil Fine sea salt ¾ cup/150 g pearl barley 4 (total weight about 200 g) Persian cucumbers, ends trimmed and discarded, cut into ½ inch/12 mm thick slices 1 dry pint/275 g cherry tomatoes, cut in half lengthwise 2 Tbsp flat-leaf parsley, chopped 2 Tbsp roasted salted pepitas ¼ cup/60 ml fresh lemon juice 1 Tbsp honey or maple syrup 1 to 2 garlic cloves, grated ½ tsp ground black pepper 8 oz/230 g burrata Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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