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Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

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(64 ratings)

Cook: 25 mins 5 mins, plus cooling

Easy

Serves 8
A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet

Nutrition and extra info

  • Dairy-free
  • Vegetarian
  • Vegan

Nutrition per serving

  • kcalories301
  • fat14g
  • saturates2g
  • carbs40g
  • sugars9g
  • fibre0g
  • protein6g
  • salt0.55g
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Ingredients

  • 1 butternut squash, peeled and cut into long pieces
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g pearl barley
  • 300g Tenderstem broccoli, cut into medium-size pieces

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g SunBlush tomato, sliced

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, diced
  • 2 tbsp pumpkin seed
  • 1 tbsp small capers, rinsed

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 15 black olive, pitted
  • 20g pack basil, chopped

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

For the dressing

  • 5 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 6 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 garlic clove, finely chopped

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.

  2. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

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Comments, questions and tips

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Comments (52)

abident's picture
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Delicious. I found the dressing very nice- though reduced the amount of balsamic to 3-4 tbs. I did find it needed twice the amount of dressing. Much may depend on the quality of your olive oil and balsamic. I would make this again. Highly recommended for lunch or veggie supper with other veggie dishes. Would also go nicely with roasted chicken, or lamb, or salmon.

warvik's picture
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Really didn't like this, edible when warm, dreadful when cold. Had such high hopes for this one... In the end just some vinegary vegetables together.

Bellefemme30's picture

Absolutely loved this. Ate it warm and will be having leftovers for the next 2 days as will the bf. So tasty. Will definitely make again.

rosievimes's picture
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Very easy and incredibly tasty. Added some chantenay carrots to roast alongside the butternut sqush, and added more olives than the recipe states. I love the taste of balsamic vinegar so the quantity didn't bother me as it has previous reviewers, I would be tempted to add slightly less mustard, however, as every now and then it can overwhelm. Good wholesome food, will be making it again for sure.

zogmeister75's picture

Made this last night for my work lunch today. By accident I didn't use as much dressing (misread and thought I was working by teaspoons instead of tablespoons for each of the dressing ingredients) and I'm really glad I used the lower amount as like the previous reviewer says, it would be too much balsamic otherwise. Its really flavoursome as it is, so my advice is take the teaspoon route for the dressing and put less onion and garlic in (unless you like it super strong). I used half an onion, and half a garlic clove in the dressing. Its really tasty! I might use even less onion next time, but that's just personal preference.

KochinVeronica's picture
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Way -waaay too much balsamic vinegar! It ended up spoiling the whole thing.

lulujersey's picture
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Made this to take to a BBQ and was a huge hit. Didn't have the sunblush toms and had to use normal broccoli but it was delicious anyway.... Will be one in the binder for sunny evenings and then the leftovers to take to work for lunch !

natalie_tadeusz's picture
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Really good if you roast chorizo with the squash then mix the cooked barley in the roasting tin to get all the chorizo flavour. Yum.

cooltwink's picture
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Excellent. But how can I save this recipe in my binder?

cooltwink's picture
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Excellent. But how can I save this recipe in my binder?!

gepublic's picture
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The list of ingredients looks daunting, but it is really simple once you get started and the result is worth the effort. I made it as the main dish of a vegetarian buffet-style lunch, and several times since. It went particularly well as the single side dish with a roast chicken.

thelastsky's picture
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So lovely favour. I made this for Christmas dinner and everyone loved it. I used fried cherry tomatoes instead of dried tomatoes and added some brown rice along with pearl barley. I'll add quinoa next time. I'll make it again, definitely.

carolgladwin's picture
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Soooooo tasty!!!!

kaos01's picture
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Really tasty salad. Didn't have any tenderstem broccoli, so used asparagus instead. And I also put the onions in with the squash, for the last 10 minutes or so. Brought it to a christmas lunch buffet, and it was a big hit. Several people wanted the recipe. Will be making this again, that's for sure :)

pauliel's picture
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Absolute winner, love this!! Make sure there is plenty of roast squash... Once you have a bite without it, its not the same. Lovely ingredients, great recipe!

gitgot's picture
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Very good salad. Something different.

littlemissysunshine's picture
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Absolutely delicious - I added a sliced courgette which I roasted alongside the butternut squash and omitted the olives. Served with roast chicken and green beans. Can't wait to eat the leftovers for lunch tomorrow!

rebeccalevasseur's picture

I made this salad for my daughter's wedding. The buffet was entirely vegetarian and I needed a salad option that was filling and different from the usual pasta salads. It was wonderful and well received!

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Questions (2)

belinda1690's picture

Does pearl barley need soaking before cooking?

goodfoodteam's picture

Hi there. There is no need to soak the barley before serving. Enjoy!

Tips (1)

Rhymed's picture

This is such a gorgeous recipe! If you're making this when tenderstem or asparagus aren't in season, however, or you'd like to cut ingredient costs, consider these changes?

Use fresh cherry/small plum tomatoes instead of sunblush. These little beauties can be put into the oven at the same time as the butternut squash and simply burst with juice when popped into your mouth!

Green beans instead of tenderstem or asparagus. If you blanch the beans (steam/boil for longer if you're not a big fan of crunchy), they're a delicious replacement. Shock with cold water immediately when you remove from the hot water and they'll stay verdant green.

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