Squash & Barley Salad With Balsamic Vinaigrette
This recipe combines the earthy sweetness of roasted butternut squash with nutty pearl barley, vibrant Tenderstem broccoli, and a medley of flavorful ingredients. Tossed in a zesty balsamic dressing, this dish can be enjoyed warm or cold, making it a versatile and delicious option for any occasion.
— Constant Cookbook
Ingredients
- 1 butternut squash , peeled and cut into long pieces
- 1 tbsp olive oil
- 250g pearl barley
- 300g Tenderstem broccoli , cut into medium-size pieces
- 100g SunBlush tomatoes , sliced
- 1 small red onion , diced
- 2 tbsp pumpkin seeds
- 1 tbsp small capers , rinsed
- 15 black olives , pitted
- 20g pack basil , chopped
- 5 tbsp balsamic vinegar
- 6 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 garlic clove , finely chopped
Instructions
- 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.
- 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.
Prep Time
PT25M
Yield
Serves 8
Nutrition
- Calories: 301 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 9 grams sugar
- Protein Content: 6 grams protein
- Sodium Content: 0.55 milligram of sodium
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