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Barley Berry Bowl with Creamy Pumpkin Seed Dressing

By Chef Linda

When warm weather arrives, we look for meals that mean less time in the kitchen, that can be made in advance, and don't need to be eaten hot to enjoy. While salads can fit that bill, sometimes we want a little more substance. This bright, flavorful bowl is both a salad and a meal thanks to hearty, humble barley. In this plump little grain, you'll find comfort and satiety. Its mild flavor and chewy, toothsome texture make it the perfect addition to salads. I used a little kasha, or toasted buckwheat groats, to add a little crunch and nuttiness to the bowl, but you can substitute your favorite nuts or seeds if you like. To brighten and lighten this dish, I used a variety of berries instead of savory ingredients like tomatoes. Buy the gooseberries if you can find them: you'll enjoy the sweet-sour taste and beautiful orange glow in your bowl. A lovely thing about this bowl is its versatility; swap out the dressing for yogurt and enjoy it for breakfast; create seasonal versions by swapping out the berries for apples in the fall and peaches in the summer. And what's a bowl or a salad without a fantastic dressing? This one uses pumpkin seeds to create a delightful creaminess without using dairy. It works on both cold and hot foods so you might want to double down on this one!

Barley Berry Bowl with Creamy Pumpkin Seed Dressing

YIELDS
Serves 6 to 8

INGREDIENTS

 3 cups cooked barley, from 1 cup dried (cook according to package directions and include a 1 teaspoon of salt in the cooking water)

 2 tbsp fresh lemon juice

 ¼ cup kasha (toasted buckwheat groats), uncooked

 4 cups baby spinach or salad greens

 ½ cup fresh blueberries

 ½ cup fresh raspberries

 ½ cup gooseberries, halved

Dressing

 ⅔ cup raw pumpkin seedsor substitute your favorite nut or seed

 ½ cup water, plus more to thin if necessary

 3 tbsp fresh lemon juice

 1 tbsp mellow white or yellow miso

 1 tbsp tamari or soy sauce

 1 tsp maple syrup

DIRECTIONS

1

To make the dressing, place all the ingredients in a blender and purée until smooth. To assemble the salad, arrange spinach on a large serving platter or bowl. Place cooked barley on top. Sprinkle lemon juice and kasha and toss to combine. Add blueberries, raspberries, and gooseberries and toss very gently. Serve with dressing drizzled on top.

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CategoryAdd Love + Stir, Fall, Main Courses, Nut Free, Peanut Free, Sides, Spring, SummerTags#cookingveganfood, #familyfriendly, #veganfood

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