Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

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(96 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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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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3rd Nov, 2011
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!
17th Oct, 2011
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.
8th Oct, 2011
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.
7th Sep, 2011
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.
3rd Sep, 2011
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.
28th Aug, 2011
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.
16th Aug, 2011
Love it! Also roasted the onion with the squash
12th Oct, 2010
I love this salas, its just so delicious and easy. Just fab as part of a buffet
11th Oct, 2010
Amazing, cooked it tonight.
15th Sep, 2010
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.


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