Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

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(74 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
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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 seeds
  • 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 olives, 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.

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Comments, questions and tips

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fazcat
8th Mar, 2017
5.05
Tasty, all who tried it were pleasantly surprised !
Ajshelton16
7th Aug, 2016
5.05
Really enjoyed the fresh flavours of this salad. I had to cook the barley for 10 min extra but the overall taste and look of this dish was very pleasing. I couldn't find sun blush tomatoes in the supermarket so popped some cherry tomatoes in the oven with olive oil and a sprinkle of salt with the butternut squash. The dressing was sharp and tangy but I like balsamic vinegar! Will definitely make again.
lucylawson
7th May, 2016
I thought it was excellent, including the dressing, though we do like balsamic vinegar. I would perhaps use less onion next time, but that's preference and I found both the butternut squash and pearl barley took much longer to cook than stated. Will definitely make again - my husband wants it weekly!
abident
12th Jul, 2015
5.05
Delicious. I found the dressing very nice- though reduced the amount of balsamic to 3-4 tbs. I did find it needed twice the amount of dressing. Much may depend on the quality of your olive oil and balsamic. I would make this again. Highly recommended for lunch or veggie supper with other veggie dishes. Would also go nicely with roasted chicken, or lamb, or salmon.
warvik
12th Jun, 2015
0.05
Really didn't like this, edible when warm, dreadful when cold. Had such high hopes for this one... In the end just some vinegary vegetables together.
Bellefemme30
24th Apr, 2014
Absolutely loved this. Ate it warm and will be having leftovers for the next 2 days as will the bf. So tasty. Will definitely make again.
marmiteetponpon's picture
marmiteetponpon
24th Apr, 2014
check these recipies adding fresh fruits to the green salads, quiet interesting... http://marmiteetponpon.com/2014/04/24/how-to-add-fresh-fruits-to-your-green-salad-4-succulent-combinations/
rosievimes's picture
rosievimes
4th Mar, 2014
5.05
Very easy and incredibly tasty. Added some chantenay carrots to roast alongside the butternut sqush, and added more olives than the recipe states. I love the taste of balsamic vinegar so the quantity didn't bother me as it has previous reviewers, I would be tempted to add slightly less mustard, however, as every now and then it can overwhelm. Good wholesome food, will be making it again for sure.
zogmeister75
9th Jan, 2014
Made this last night for my work lunch today. By accident I didn't use as much dressing (misread and thought I was working by teaspoons instead of tablespoons for each of the dressing ingredients) and I'm really glad I used the lower amount as like the previous reviewer says, it would be too much balsamic otherwise. Its really flavoursome as it is, so my advice is take the teaspoon route for the dressing and put less onion and garlic in (unless you like it super strong). I used half an onion, and half a garlic clove in the dressing. Its really tasty! I might use even less onion next time, but that's just personal preference.
KochinVeronica's picture
KochinVeronica
8th Dec, 2013
3.05
Way -waaay too much balsamic vinegar! It ended up spoiling the whole thing.

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belinda1690
10th Mar, 2014
Does pearl barley need soaking before cooking?
goodfoodteam's picture
goodfoodteam
24th Mar, 2014
Hi there. There is no need to soak the barley before serving. Enjoy!
Rhymed's picture
Rhymed
28th Jun, 2013
This is such a gorgeous recipe! If you're making this when tenderstem or asparagus aren't in season, however, or you'd like to cut ingredient costs, consider these changes? Use fresh cherry/small plum tomatoes instead of sunblush. These little beauties can be put into the oven at the same time as the butternut squash and simply burst with juice when popped into your mouth! Green beans instead of tenderstem or asparagus. If you blanch the beans (steam/boil for longer if you're not a big fan of crunchy), they're a delicious replacement. Shock with cold water immediately when you remove from the hot water and they'll stay verdant green.