Pear, Pearl Barley and Butternut Squash Salad with Northern Blue & Candied Walnuts

Main courseServes 4

Proving that salads aren't just for summer, this hearty and delicious winter salad is full of fresh pears, crunchy walnuts and creamy Northern Blue, with the cranberries bringing a lovely seasonal sweetness. Pile it high on a sharing platter for your guests to dive into or plate individually as a quick and easy starter over the festive season.. For more recipe inspiration and to buy their award-winning range online visit www.shepherdspurse.co.uk

Ingredients

For the salad

2 – 3 handfuls each of rocket and spinach leaves

100g Pearl barley

200g Butternut squash

2 Anjou pears, sliced

150g Northern Blue cheese, crumbled

Handful of dried cranberries

1 small red onion, thinly sliced

For the candid walnuts

100g walnut halves

2 tbsp unsalted butter

3 tbsp brown sugar

For the vinaigrette

100ml extra virgin olive oil

75ml balsamic vinegar

1 tbsp runny honey

Method

Prepare the pearl barley as per the packet instructions and set aside to cool.
Cut the butternut squash into cubes and roast in the oven until slightly crisp on the edges.
Make the candied walnuts by gently melting the butter and brown sugar together in a pan. Once melted, add the walnuts and mix, ensuring that they are evenly coated. Transfer with a spoon onto a wax paper lined plate and allow to cool and harden.
Make the dressing by combining the oil, vinegar and honey into a small jar, and shaking together.
On a large platter, assemble your salad, starting with the rocket and spinach. Sprinkle over the cooled pearl barley and then add the warm butternut squash on top and thinly sliced onion. Crumble over your Northern Blue in generous chunks before adding the walnuts and dried cranberries. Finish by drizzling over your dressing just before serving. Enjoy!

Note - The cranberries and pear give this salad a lovely wintery flavour, but switch out for apples, dried cherries and pecans to create a more summery version.