Squash & barley salad with balsamic vinaigrette
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Medium
This is one of my favorite salads to make when I want something that feels both hearty and fresh. Roasted butternut squash paired with chewy pearl barley creates a satisfying base that keeps you full, and barley is packed with fiber that supports digestion and heart health. What I love most is how quick it comes together in just 40 minutes total, making it perfect for busy weeknights. The balsamic vinaigrette ties everything together beautifully, while the pumpkin seeds and fresh basil add wonderful texture and brightness. It's comforting enough for lunch or dinner, and honestly, it costs very little to throw together.
Ella x
Ingredients
- 11 butternut squash peeled and cut into long pieces
- 1 tbspolive oil
- 250 gpearl barley
- 300 gtenderstem broccoli cut into medium-size pieces
- 100 gsunblush tomato sliced
- 1 smallred onion diced
- 2 tbsppumpkin seeds
- 1 tbspsmall capers rinsed
- 115 black olives pitted
- 20 gpack basil chopped
- 5 tbspbalsamic vinegar
- 6 tbspextra-virgin olive oil
- 1 tbspdijon mustard
- 11 garlic clove finely chopped
Detail level
Instructions
- 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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