Squash, Orange & Barley Salad
This hearty pearl barley and squash salad marries the earthy nuttiness of barley with the sweet, caramelized flavors of roasted squash. Tossed with a zesty orange and vinegar dressing and sprinkled with fresh mint and parsley, this dish is as colorful and vibrant as it is delicious. Perfect for a light lunch or as a vibrant side dish, this salad is sure to become a new favorite at your table.
— Constant Cookbook
Ingredients
- 175g pearl barley
- 1kg peeled squash or 1 butternut squash , unpeeled
- 3 tbsp olive oil
- zest and juice 1 orange
- 4 tbsp red wine vinegar
- ½ red onion , thinly sliced
- small bunch mint , chopped, reserving a few leaves to serve
- small bunch flat-leaf parsley , chopped, reserving a few leaves to serve
- 2 handfuls rocket
Instructions
- Boil the barley for 20-25 mins until just tender but with a little bite. Drain.
- 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.
- 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.
Cook Time
40M
Prep Time
PT40M
Yield
Serves 6
Nutrition
- Calories: 225 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.03 milligram of sodium
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