Squash, orange & barley salad

Name: Squash, orange & barley salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 175 grams pearl barley; 1 kg peeled squash or 1 butternut squash, unpeeled; 3 Tbsps olive oil; 1 zest and juice orange; 4 Tbsps red wine vinegar; 1 red onion, thinly sliced; 1 small bunch mint, chopped, reserving 3 leaves to serve; 1 small bunch flat-leaf parsley, chopped, reserving 3 leaves to serve; 2 handfuls rocket

Need a dairy free, lacto ovo vegetarian, and vegan side dish? Squash, orange & barley salad could be an outstanding recipe to try. One serving contains 253 calories, 5g of protein, and 8g of fat. This recipe serves 6. This recipe from BBC Good Food requires pearl barley, flat-leaf parsley, olive oil, and wine vinegar. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you like this recipe, you might also like recipes such as Barley Salad with Squash And Broccoli, Barley Butternut Squash Salad, and Stuffed Delicata Squash With Barley Salad.

Instructions

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

Ingredients you will need

Barley

Drain.

Meanwhile, heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Orange Zest

Seasoning

Seeds

Cooking Oil

Spread over a baking sheet and roast for 40 mins until golden and tender, turning halfway. Set aside while you finish the dish.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Parsley

Orange Juice

Pearl Barley

Seasoning

Vinegar

Arugula

Squash

Herbs

Onion

Mint

Cooking Oil

Equipment

Oven

Baking Sheet

Ingredients

Servings:

175grams

pearl barley 1kg

peeled squash or 1 butternut squash, unpeeled 3Tbsps

olive oil 1

zest and juice orange 4Tbsps

red wine vinegar 1

red onion, thinly sliced 1small bunch

mint, chopped, reserving 3 leaves to serve 1small bunch

flat-leaf parsley, chopped, reserving 3 leaves to serve 2handfuls

rocket

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.