Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

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(92 ratings)

Cook: 25 mins 5 mins, plus cooling


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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  • 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



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g SunBlush tomato, sliced



    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 are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 15 black olives, pitted
  • 20g pack basil, chopped



    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


  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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5th Sep, 2010
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.
21st Aug, 2010
I didn't personally like this, I didn't think the flavours worked too well together and it was very dry.
19th Jul, 2010
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.
29th Jun, 2010
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!
15th Jun, 2010
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.
15th Jun, 2010
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.
25th May, 2010
fantastic meal, and a great idea to add a bit of feta in it as well
9th May, 2010
I used sweet potato instead of squash, worked well!
17th Dec, 2009
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.
8th Dec, 2009
I've made this salad several times now, and each time I'm asked for the recipe. A delicious, colourful salad.


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