SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE
A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet
Provided by Jennifer Joyce
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Protein 6 grams protein, Sodium 0.55 milligram of sodium
BARLEY SALAD WITH SQUASH
Steps:
- In a heavy 2 to 3 quart saucepan heat the vegetable oil; add the barley and cook the grain, stirring constantly, until it smells toasty. Remove the saucepan from the heat. Averting your face, add the water (it will bubble up furiously) Return the saucepan to the heat, cover and cook for about 2O to 25 minutes or until barley has absorbed the liquid and is just tender. Transfer the barley to a sieve and drain under cold water; pat dry and set aside.
- During the time it takes to cook the barley, peel, halve and seed the cucumbers and cut them into 1/2 inch half moons. Halve and seed the zucchini and yellow squash, cut them into 1/2 inch half moons and parboil them for a minute, drain and pat dry.
- In the bottom of a mixing bowl combine the mayonnaise, vinegar and dill; season well with salt and pepper. To the dressing add the cooked barley, cucumbers and squash and toss well; adjust the seasoning.
- On the outside edge of a serving platter, make a ring of drained sliced pickled beets. Pile the barley salad in the middle and center some watercress leaves in the middle of the salad.
BARLEY SALAD WITH SQUASH AND BROCCOLI
Nutty barley comes together with roasted vegetable like sweet acorn squash and broccoli in this hearty fall salad the whole family will love.
Provided by Martha Stewart
Categories Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss squash with 2 teaspoons oil and season with salt and pepper; arrange in a single layer. On another rimmed baking sheet, toss broccoli with 2 teaspoons oil and season with salt and pepper. Place squash on top rack and broccoli on bottom rack and roast until tender, about 30 minutes. Let cool slightly, then cut squash slices in half.
- Meanwhile, cook barley according to package instructions. Drain and let cool.
- In a large bowl, whisk together 2 tablespoons plus 2 teaspoons oil, lemon juice, and shallot; season with salt and pepper. Add squash, broccoli, barley, almonds, and raisins. Season to taste with salt and pepper. Serve topped with Parmesan.
Nutrition Facts : Calories 676 g, Fat 29 g, Fiber 19 g, Protein 18 g, SaturatedFat 4 g
ROAST SQUASH & KALE SALAD WITH ORANGE DRESSING
Oven-roasted butternut squash pairs beautifully with pomegranate seeds and crumbled feta in this nutritious lunch or dinner
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the onions, garlic and squash in the oil, then arrange in a single layer on a baking tray and roast for 25 mins.
- Remove the garlic and set aside, turn the veg over with a fish slice, sprinkle over the caraway and return to the oven for 10 mins more.
- To make the dressing, pare the zest from half the orange and put in a bowl. Cut the peel and pith from the orange with a sharp knife. Working over the bowl to catch the juices, cut out the segments from between the membrane. Stir in the vinegar, oil and pumpkin seeds. Discard the skin of the roasted garlic, mash the soft cloves and add to the bowl. Stir well.
- Pile the roasted veg onto a platter or plates, top with the kale, then spoon over the dressing and toss. Scatter over the pomegranate seeds and feta, and serve.
Nutrition Facts : Calories 360 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
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