Squash, orange & barley salad

Squash, orange & barley salad

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(3 ratings)

Prep: 40 mins Cook: 40 mins


Serves 6

This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal225
  • fat6g
  • saturates1g
  • carbs36g
  • sugars7g
  • fibre4g
  • protein5g
  • salt0.03g
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  • 175g pearl barley
  • 1kg peeled squash or 1 butternut squash, unpeeled
  • 3 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…

  • zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp red wine vinegar
  • ½ red onion, thinly sliced
  • small bunch mint, chopped, reserving a few leaves to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch flat-leaf parsley, chopped, reserving a few leaves to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 handfuls rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  1. Boil the barley for 20-25 mins until just tender but with a little bite. Drain.

  2. Meanwhile, heat oven to 200C/180C fan/gas 6. If using butternut, thickly slice into rounds, flicking out the seeds as you go, or slice small, round squashes into thin wedges. Toss with 1 tbsp oil, the orange zest and seasoning. Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.

  3. Mix the orange juice, vinegar and remaining oil with the pearl barley and plenty of seasoning. Stir in the onion and chopped herbs, then layer up on a platter with the squash, rocket and remaining mint and parsley leaves.

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Comments, questions and tips

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28th Jan, 2012
Cooked this for two, so reduced amount of barley, but kept the same amount of ingredients for the sauce, so this was really flavoursome. Definitely a winner.
26th Sep, 2011
I made this at the weekend for a party and it was very well received. I added feta cheese and substituted the dill for the parsley as I can’t stand it. I think next time I would only use half of the red onion though as that much raw onion was a bit overpowering. All in all a lovely salad though!
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