Christmas Salad with Mustard Dressing
Ingredients
Roasted carrots
- 500g carrots
- 2 tsp olive oil
- 1/2 tsp smoked paprika
- 2 tsp fresh thyme leaves
- Salt and black pepper
Salad
- 2 cups cooked barley
- 1/2 small red salad onion
- 1 cup fresh pomegranate arils
- 2 nectarines
- 1 cup fresh mint leaves
- 1 small red cabbage
- 1/4 cup sliced almonds
Dressing
- 1/3 cup olive oil
- 2 Tbsp apple cider vinegar
- 1 small garlic clove
- 2 Tbsp maple syrup
- 1 Tbsp Maille Dijon mustard
- 1 Tbsp pomegranate molasses
- 1 Tbsp tamari sauce
- Salt and black pepper to taste
Preparation
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Cook the barley according to package instructions and set aside to cool.
Peel and cut the carrots on the diagonal, then toss with olive oil, salt, pepper, smoked paprika, and thyme leaves. Spread evenly on the baking tray and roast for 25 minutes or until slightly caramelized.
Combine all dressing ingredients in a glass jar, close the lid tightly, shake well, and season to taste.
Finely chop the red onion, slice the nectarines, chop the red cabbage, and chop the mint leaves.
In a large bowl, combine the cooked barley, roasted carrots, chopped red onion, pomegranate arils, sliced nectarines, chopped mint, and chopped red cabbage. Pour over the dressing and toss to combine.
Toast the sliced almonds until golden brown, then place the salad on a serving platter and top with the toasted almonds and a little more mint.
