Turmeric Cauliflower Barley and Pomegranate Salad Recipe
Introduction
This Turmeric Cauliflower Barley and Pomegranate Salad is a vibrant and nourishing dish perfect for any season. Combining roasted turmeric-spiced cauliflower, chewy barley, and the sweet tang of pomegranate seeds, it’s a delightful balance of flavors and textures.
Ingredients
- 1/2 cup Barley
- 1 head Cauliflower
- 1 Pomegranate
- 80 gram Feta Cheese
- 4 tablespoon Extra-Virgin Olive Oil
- Salt, to taste
- Ground Black Pepper, to taste
- 4 Walnut halves
- 1 tablespoon Ground Turmeric
Instructions
- Step 1: Preheat the oven to 350°F (180°C).
- Step 2: Cook the barley according to package instructions. Once done, drain and toss it with 2 tablespoons of extra-virgin olive oil. Set aside.
- Step 3: Wash the cauliflower and break it into florets. In a bowl, coat the florets with ground turmeric, 2 tablespoons of extra-virgin olive oil, salt, and black pepper. Spread them evenly on a baking tray and roast for about 20 minutes until tender and golden.
- Step 4: In a large serving bowl, combine the roasted cauliflower and dressed barley. Add the walnut halves, deseeded pomegranate, and crumbled feta cheese. Toss gently to mix all the flavors before serving.
Tips & Variations
- Toast the walnuts lightly before adding for extra crunch and flavor.
- Substitute quinoa or couscous if you prefer a gluten-free grain option.
- Add fresh herbs like parsley or mint for a bright, fresh note.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the texture fresh, add the pomegranate seeds and feta just before serving if storing leftovers. Reheat the barley and cauliflower mixture gently if preferred warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower florets. Just thaw and pat them dry before seasoning and roasting to avoid excess moisture.
Is this salad suitable for meal prep?
Absolutely! This salad holds up well in the fridge, making it a great option for preparing ahead. Just keep the toppings like pomegranate and feta separate until ready to serve for the freshest taste.
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Turmeric Cauliflower Barley and Pomegranate Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy Turmeric Cauliflower Barley and Pomegranate Salad featuring roasted turmeric-spiced cauliflower, nutty barley, crunchy walnuts, sweet pomegranate seeds, and tangy feta cheese, dressed with extra-virgin olive oil and seasoned to perfection.
Ingredients
Grains
- 1/2 cup Barley
Vegetables & Fruits
- 1 head Cauliflower
- 1 Pomegranate
Dairy
- 80 gram Feta Cheese
Oils & Seasonings
- 4 tablespoon Extra-Virgin Olive Oil
- to taste Salt
- to taste Ground Black Pepper
- 1 tablespoon Ground Turmeric
Nuts
- 4 Walnut halves
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) to prepare for roasting the cauliflower.
- Cook Barley: Boil 1/2 cup of barley according to the package instructions until tender. Drain well, then toss the barley with 2 tablespoons of extra-virgin olive oil to coat. Set aside while you prepare the other ingredients.
- Prepare and Roast Cauliflower: Wash the cauliflower and cut it into florets. In a bowl, coat the florets with 1 tablespoon of ground turmeric, 2 tablespoons of extra-virgin olive oil, salt, and ground black pepper to your taste. Spread the coated cauliflower on a baking sheet and roast in the preheated oven for about 20 minutes until tender and slightly golden.
- Assemble the Salad: In a large serving dish, combine the roasted turmeric cauliflower and the dressed barley. Crack walnuts into pieces and seed the pomegranate. Add both walnuts and pomegranate seeds into the salad. Finally, crumble or add chunks of feta cheese on top.
Notes
- You can replace feta cheese with a vegan cheese alternative for a dairy-free version.
- To enhance flavor, consider adding a squeeze of lemon juice before serving.
- Walnuts can be lightly toasted for extra crunch and flavor.
- Barley can be substituted with quinoa or farro if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: Turmeric cauliflower salad, barley salad, pomegranate salad, roasted cauliflower, healthy salad, vegetarian Mediterranean salad
