Squash, orange & barley salad

Squash, orange & barley salad

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(3 ratings)

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Cooking time

Prep: 40 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per serving

kcalories
226
protein
5g
carbs
40g
fat
6g
saturates
1g
fibre
3g
sugar
9g
salt
0.03g

Ingredients

  • 175g pearl barley
  • 1kg peeled squash or 1 butternut squash, unpeeled
  • 3 tbsp olive oil
  • zest and juice 1 orange
  • 4 tbsp red wine vinegar
  • ½ red onion, thinly sliced
  • small bunch mint, chopped, reserving a few leaves to serve
  • small bunch flat-leaf parsley, chopped, reserving a few leaves to serve
  • 2 handfuls rocket

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Method

  1. Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
  2. Meanwhile, heat oven to 200C/180C fan/gas 6. If using butternut, thickly slice into rounds, flicking out the seeds as you go, or slice small, round squashes into thin wedges. Toss with 1 tbsp oil, the orange zest and seasoning. Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.
  3. Mix the orange juice, vinegar and remaining oil with the pearl barley and plenty of seasoning. Stir in the onion and chopped herbs, then layer up on a platter with the squash, rocket and remaining mint and parsley leaves.

Recipe from Good Food magazine, October 2010

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Comments

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suzannelewis's picture
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Cooked this for two, so reduced amount of barley, but kept the same amount of ingredients for the sauce, so this was really flavoursome. Definitely a winner.

rosh82's picture
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I made this at the weekend for a party and it was very well received. I added feta cheese and substituted the dill for the parsley as I can’t stand it. I think next time I would only use half of the red onion though as that much raw onion was a bit overpowering. All in all a lovely salad though!

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