Autumnal pearl barley, pumpkin, sprouts, brie, apple & dried cranberry salad with a maple & mustard vinaigrette

If you’re like me and prefer a salad to be sans lettuce, you’ll love this salad. Full of texture with the charred pumpkin and sprouts, the chewiness of the dried cranberries and pearl barley and the creaminess of the brie, this salad is a celebration of autumnal produce and all the things a salad can be if you just use your imagination! 😉

You can use as much of each of the ingredients as you like; it’s entirely down to preference and how many portions you’re looking to make.

Boil your pearl barley for around 1 hour before rinsing with cold water and draining. Toss halved sprouts and small chunks of pumpkin in a little olive oil and salt and pepper. Roast the pumpkin in the air fryer or oven for around 10 minutes at 180c before adding the sprouts in and roasting for a further 8 minutes. Toss the pearl barley and roasted veggies with dried cranberries, diced brie and green apple. Season.

This dressing makes enough to dress around 2 large portions of this salad:

50ml extra virgin olive oil

1tbsp wholegrain mustard

1tbsp maple syrup

1/2tbsp white wine vinegar

1 garlic clove (peel it and bash it with the back of a large knife)

Generous amount of salt & pepper to taste

Add the ingredients to a jar and shake vigirously until emulsified and slightly creamy looking. Leave to sit for around 10 minutes to allow the garlic clove to infuse before removing it and discarding. Toss the dressing with the salad and enjoy!

**This recipe featured a paid for feature on my Instagram with Koro UK