Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

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(59 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

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

kiwipaula's picture
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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).

carrieon's picture

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.

ak2's picture
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Great cold as a weeknight supper

robyn256's picture
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Lovely but I found all the raw onion a bit much. Will roast it with the squash next time.

entity's picture

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.

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

yurrnae's picture

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.

jessicajwilson's picture

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.

birkssw6's picture
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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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