Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

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(61 ratings)

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Cooking time

Cook: 25 mins 5 mins, plus cooling

Skill level

Easy

Servings

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

Additional info

  • Dairy-free
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
301
protein
6g
carbs
40g
fat
14g
saturates
2g
fibre
0g
sugar
9g
salt
0.55g
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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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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.

Recipe from Good Food magazine, November 2008

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Comments

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adamj1984's picture
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Really tasty addition to a Christmas buffet. I left out the olives as my family tend to pick them out. I think this would make a good accompaniment to lamb.

lordingit's picture

I made this (x3) for a big party and it was awesome. I've made it several times since, as have many of my guests who asked me for the recipe. Lasts for days in the fridge and tastes just as good. Brilliant for vegans and those with wheat allergies..in fact, a winner all round as it's tasty and healthy!

laurenmartel's picture
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Made this for some friends on Friday night and it went down a treat! Served with grilled haloumi and olive ciabatta to make it a little less healthy! Really nice balance of flavours and the barely was a great texture variation to my usual couscous.

yoli_gee's picture

Are the nutritional values OK? Are they really per serving?

For instance, it says this it has 0g of fibre per portion, how can this be if most of its ingredients in the recipe are high in fiber, i.e. barley, broccoli, tomatoes, pumpkin? http://www.wehealny.org/healthinfo/dietaryfiber/fibercontentchart.html
Also, where do the 2 grams of saturated fat come from? And the 14 grs. of fat? And the 9 grs. of sugar?? Per serving??

Please check the nutritional values, I'm quite inclined to think they're wrong. If they were right this would be not a very healthy thing to eat at all.

The recipe is great though. Thanks so much for sharing it.

lornaormond's picture
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I used this for a buffet lunch - admit to leaving out about half of the pearl barley because there looked so much once I'd cooked it! I wasn't sure how it would go down but the meat-eaters loved it too! Very tasty and the dressing delicious.

fairystoryteller's picture
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I have just made this salad for a buffet party and it is a real winner. I've never used pearl barley for a salad before but will do so again as it soaked up the dressing and has a pleasing texture. I didn't add the basil because I felt it was an unnecessary addition to an already flavoursome dish. Recommend this one - super.

eleanormayo's picture
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I made this for a friends BBQ and was really popular as just looked so different, that being said, I think is is not a patch on other crowd pleasers, such as the Lemony Rice & Peas elsewhere on this site.

tinapoulson's picture
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Love it! Also roasted the onion with the squash

nikkiecooke22's picture
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I love this salas, its just so delicious and easy. Just fab as part of a buffet

tpdewhurst's picture
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Amazing, cooked it tonight.

bexger's picture
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The most delicious salad ever......made it for my birthday 2 weeks ago and keep being asked to make it again! Perfect as it is in the recipe.

mouse156's picture
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Made this recipe for family buffet and went down a treat!! Even the fussiest of guests loved it! Though a lotof ingredients, reallyisn't that difficult to make. Will definately be making again - though maybe with a little less pearl barley.

nataliasupernova's picture
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I didn't personally like this, I didn't think the flavours worked too well together and it was very dry.

cam2507's picture
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Superb salad. I loved the nuttiness of the pearl barley which I had never cooked before. Yes there are a lot of ingredients but it is definitely worth it. I added a roasted red pepper and some crumbled feta and it was delish. I served alongside a grilled chicken breast and it felt like a very healthy meal. Will make again, especially to serve at BBQs.

foodie64mum's picture
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My family loved this unusual, tasty salad - even my daughter who doesn't like butternut squash. I cooked both the barley and the butternut squash for a bit longer, about 35 mins each, which was perfect. I used pine nuts instead of pumpkin seeds. Half quantities served three with a bit left over for my lunch the next day. Yum!

lawardrop's picture

What is the fiber count per serving - the nutritional listing on the printed out recipe list 0g fiber & with this much barley & vegetables, that cannot be right.

lawardrop's picture

What is the fiber count per serving - the nutritional listing on the printed out recipe list 0g fiber & with this much barley & vegetables, that cannot be right.

suzicarter's picture
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fantastic meal, and a great idea to add a bit of feta in it as well

kiisudankan's picture
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I used sweet potato instead of squash, worked well!

foodplanner's picture
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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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