Name: Squash & barley salad with balsamic vinaigrette
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 1 butternut squash peeled and cut into long pieces; 1 tbsp olive oil; 250g pearl barley; 300g Tenderstem broccoli cut into medium-size pieces; 100g SunBlush tomato sliced; 1 small red onion diced; 2 tbsp pumpkin seeds; 1 tbsp small capers rinsed; 15 black olives pitted; 20g pack basil chopped; 5 tbsp balsamic vinegar; 6 tbsp extra-virgin olive oil; 1 tbsp Dijon mustard; 1 garlic clove finely chopped

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Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

Jennifer Joyce

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Serves 8

Easy

Cook: 25 mins

5 mins, plus cooling

A star rating of 4.8 out of 5.126 ratingsRate

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

Dairy-free

Vegan

Vegetarian

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Baked salmon with fennel & tomatoes

A star rating of 4.4 out of 5.57 ratings

Ingredients

Nutrition

Units:

MetricUS

1 butternut squash

peeled and cut into long pieces
1 tbsp olive oil
250g pearl barley
300g Tenderstem broccoli

cut into medium-size pieces
100g SunBlush tomato

sliced
1 small red onion

diced
2 tbsp pumpkin seeds
1 tbsp small capers

rinsed
15 black olives

pitted
20g pack basil

chopped

For the dressing

5 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 garlic clove

finely chopped

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Nutrition: per serving

kcal301
fat14g
saturates2g
carbs40g
sugars9g
fibre0g
protein6g
salt0.55g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2008

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A star rating of 4.8 out of 5.126 ratings

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