Squash & barley salad with balsamic vinaigrette

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• Sarah

  02 November 2008

  Sarah rated and commented on this recipe

  

  This is a fantastic recipe, the list of ingredients can look daunting but it just means you have a enough to make it more than once. Is perfect for a dinner with the left overs making a delicious lunch. Vegetarians and meat lovers will both enjoy this!

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• Jess

  08 November 2008

  Jess commented on this recipe

  Just made this, halved the recipe and it was a decent amount for 3. Absolutely loved it, nice alternative to cous cous. I added some crumbled feta which worked well and cooked the squash for longer as it hadn't turned that nice golden colour in 20 minutes. Also I don't think you necessarily need to cold rinse the brocolli. All in all a delicious stand alone dish.

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• cmf-foodfile

  17 December 2008

  cmf-foodfile commented on this recipe

  Sounds really good, and I'll be giving it a try. as far as cold-rinsing for the broccoli goes - I've recently started doing this with veg for stirfry etc, and what a huge difference it makes to the colour - keeps all the colours really bright.

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• Wenche C

  21 December 2008

  Wenche C rated this recipe

  

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• annemiek

  25 December 2008

  annemiek rated and commented on this recipe

  

  Simply delicious. I served it cold but I think it would also taste rather gorgeous served luke-warm or just at room temperature.

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• ruddles

  26 December 2008

  ruddles commented on this recipe

  Made this for the extended family Christmas Day in Australia. Went fantastically with the turkey, chicken and ham. I used roasted capsicum as I didn't have semi-dried tomatoes - worked just as well. I added chopped crispy bacon to the Boxing Day leftovers, which gave it an extra texture and taste. I had requests for the recipe from the family, and this will definitely be in my recipe book from now on. Thanks guys.

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• LoobyHamilton

  11 April 2009

  LoobyHamilton rated this recipe

  

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• robyn256

  17 May 2009

  robyn256 rated and commented on this recipe

  

  Lovely but I found all the raw onion a bit much. Will roast it with the squash next time.

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• ak

  21 July 2009

  ak rated and commented on this recipe

  

  Great cold as a weeknight supper

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• burcu k

  21 July 2009

  burcu k rated this recipe

  

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• Pippifer

  10 August 2009

  Pippifer rated this recipe

  

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• CarrieOn

  22 August 2009

  CarrieOn commented on this recipe

  This was delicious and impressed my husband no end. I used pine nuts instead of pumpkins seeds. Really great combo of flavours and very hearty as a meal.

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• kiwipaula

  14 September 2009

  kiwipaula rated and commented on this recipe

  

  This is superb. The flavour is gorgeous. It keeps ok in the fridge, but it's best freshly made in my opinion. (The grains swell further with the dressing, so it seems a little drier).

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• drewsuse

  08 December 2009

  drewsuse rated and commented on this recipe

  

  I've made this salad several times now, and each time I'm asked for the recipe. A delicious, colourful salad.

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• crudd

  17 December 2009

  crudd rated and commented on this recipe

  

  This is FANTASTIC!! I sort of regretted starting it as there is so many bits in it - but please believe me, it is so worth it. I had hoped there might be some left over for lunch the next day, but every bit went.

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• Becky

  10 February 2010

  Becky rated this recipe

  

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• Petit_Josephine

  28 February 2010

  Petit_Josephine rated this recipe

  

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• Zoe7284

  10 April 2010

  Zoe7284 rated this recipe

  

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• chie

  22 April 2010

  chie rated this recipe

  

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• anka

  08 May 2010

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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 tomatoes , 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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Difficulty and servings

Serves 8

Preparation and cooking times

Cook 25 mins

Vegetarian, Vegan, Dairy-free

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 tomatoes , 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

PER SERVING

301 kcalories, protein 6g, carbohydrate 40g, fat 14 g, saturated fat 2g, fibre 0g, sugar 9g, salt 0.55 g

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