Fall Barley Salad with Roasted Sweet Potatoes, Broccoli & Warm Pepita Crusted Goat Cheese

Fall Barley Salad with Roasted Sweet Potatoes, Broccoli & Warm Pepita Crusted Goat Cheese

A showstopper of a salad, this full flavour dish is topped with warm goat cheese cranking the wow and yum factor up to 11.

  • Ingredients

    Pepita Crusted Goat Cheese:

    2 eggs, beaten (2)

    6 oz cold goat cheese, cut into 4 (1 1/2 oz/ 45 g) portions (180 g)

    1 cup toasted pepitas (250 mL)

    1/2 cup toasted breadcrumbs (125 mL)

    Roasted Broccoli and Sweet Potatoes:

    2 heads of broccoli, cut into florets (2)

    2 large sweet potatoes, peeled and cut into 1” (2.5 cm) pieces (2)

    2 Tbsp canola oil (30 mL)


    1 1/2 cups pearl barley, rinsed (375 mL)

    2 1/2 cups vegetable stock (625 mL)


    1/4 cup canola oil (60 mL)

    2 garlic cloves, minced (2)

    1 shallot, minced (1)

    2 Tbsp lemon juice (30 mL)

  • Directions

    Pepita Crusted Goat Cheese:

    1. Place half of the toasted pepitas in a food processor and pulse until coarsely chopped. Combine chopped pepitas, whole pepitas and breadcrumbs in a shallow dish and mix together.
    2. Dip goat cheese portions into egg then coat evenly in the pepita mixture. Place coated goat cheese on a plate lined with wax paper and refrigerate; repeat with remaining portions.

    Roasted Broccoli and Sweet Potatoes:

    1. Preheat oven to 425 °F (220 °C). Place broccoli and sweet potatoe pieces on parchment paper lined baking sheet. Drizzle with 2 Tbsp (30 mL) canola oil. Toss lightly. Roast for about 15-20 minutes, or until vegetables are tender. Set aside to cool.


    1. Combine barley and stock in a pot set over medium heat and bring to a boil; reduce heat to low, cover, and simmer for about 40 minutes. Remove from heat, drain any excess liquid, fluff with a fork and let cool.


    1. Combine all ingredients, except lemon juice, in a pan set over low heat. Cook until garlic begins to brown. Remove from heat and let cool. Whisk in lemon juice.


    1. Preheat oven to 200 °F (100 °F). Place goat cheese in oven and bake for about 10-15 minutes or until warm.
    2. Combine broccoli, sweet potatoes, barley and dressing in a bowl and mix together.
    3. Divide salad equally among 4 plates and top each one with a piece of warm goat cheese. Serve immediately.

Nutritional Analysis

Total Fat
32.2 g
Saturated Fat
6.9 g
63 mg
248 mg
95.2 g
18.3 g
12.5 g
22.5 g
882 mg