Healthy Vegan Autumn Salad with Pumpkin and Barley

This healthy vegan fall salad has a lot of different textures and flavors. The barley and roasted pumpkin make it hearty, while the cranberries and pumpkin seeds make it sweet. It tastes great with a tangy balsamic dressing, which is a great taste of fall.

Ingredients:

• 1 cup barley, cooked
• 2 cups pumpkin, cubed
• 2 cups mixed salad greens
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Put the cubed pumpkin in a bowl and add 1 tablespoon of olive oil, salt, and pepper

Toss the pumpkin to coat it

Place the pumpkin cubes on a baking sheet that has been lined with parchment paper

Roast for 25 to 30 minutes, or until the pumpkin is soft and slightly caramelized

To make the dressing, mix the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl with the rest of the olive oil

In a large salad bowl, combine cooked barley, roasted pumpkin cubes, mixed salad greens, dried cranberries, pumpkin seeds, and chopped walnuts

Pour the dressing over the salad and gently toss it all together

Serve right away and enjoy!