Roast Pumpkin, pomegranate and barley salad

½ pumpkin, cut into small pieces

½ cup of barley, cooked per packet instructions

½ cup pomegranate seeds (or more if desired)

Baby spinach or mixed leaf greens

Avocado

subheading: Dressing:

1.5 TBS balsamic

1.5 TBS olive oil

1 to 2 tsp maple syrup (depending on how sweet you like it)

1. Preheat oven to 200°C. Added chopped pumpkin to lined baking tray and drizzle with olive oil. Bake until slightly crispy. Cook barley.

2. Add greens, avocado and pomegranate to bowl. Add in pumpkin and barley.

3. Mix up dressing and add to bowl. Stir until well coated.

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