Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

  • 1
  • 2
  • 3
  • 4
  • 5
(69 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

  • kcal301
  • fat14g
  • saturates2g
  • carbs40g
  • sugars9g
  • fibre0g
  • protein6g
  • salt0.55g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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

    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

    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

    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

    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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (54)

littlemissysunshine's picture
5

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!

matthewjgarner's picture
5

I can't recommend this highly enough. Fantastic.

marithe's picture

This salad has generated several requests for the recipe after every occasion I have served it.
I changed barley for jasmine rice (because of gluten allergy) and the result is lovely. Have used the salad for a buffet when celebrating my husband's 70th birthday i Denmark as well as for having firends over here in France, where we live in Nice most of the year.

adamj1984's picture
5

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
5

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
4

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
5

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
3

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
5

Love it! Also roasted the onion with the squash

nikkiecooke22's picture
5

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

tpdewhurst's picture
4

Amazing, cooked it tonight.

bexger's picture
5

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
5

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
1

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

cam2507's picture
5

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
5

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.

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…