Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

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(78 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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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.
lulujersey
9th Jun, 2013
4.05
Made this to take to a BBQ and was a huge hit. Didn't have the sunblush toms and had to use normal broccoli but it was delicious anyway.... Will be one in the binder for sunny evenings and then the leftovers to take to work for lunch !
natalie_tadeusz
1st Jun, 2013
5.05
Really good if you roast chorizo with the squash then mix the cooked barley in the roasting tin to get all the chorizo flavour. Yum.
cooltwink
30th May, 2013
5.05
Excellent. But how can I save this recipe in my binder?
cooltwink
30th May, 2013
5.05
Excellent. But how can I save this recipe in my binder?!
gepublic
9th Apr, 2013
5.05
The list of ingredients looks daunting, but it is really simple once you get started and the result is worth the effort. I made it as the main dish of a vegetarian buffet-style lunch, and several times since. It went particularly well as the single side dish with a roast chicken.
mssupa
19th Feb, 2013
5.05
This is a super recipe. My husband and I went meat free for Lent and this salad makes a nice substantial veggie meal. I've started a blog documenting our challenge with some veggie East European recipes too: http://mariykasfood.blogspot.co.uk/2013/02/russian-winter-salad-and-cookery-demo.html
thelastsky
5th Jan, 2013
5.05
So lovely favour. I made this for Christmas dinner and everyone loved it. I used fried cherry tomatoes instead of dried tomatoes and added some brown rice along with pearl barley. I'll add quinoa next time. I'll make it again, definitely.

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