Butternut Squash, Broccoli & Barley Salad

Butternut Squash, Broccoli & Barley Salad

It was getting late and i wanted to make something quick and nutritious. We’ve lots of butternut squash recipes already so i wanted to try something new. I found this simple wholesome recipe on goodtoknow

  • 600g(1¼lb) peeled butternut squash, cut into 1cm (½in) cubes
  • 1 large red onion, peeled and cut into thin wedges
  • 1tbsp olive oil
  • Salt and freshly ground black pepper
  • 200g (7oz) pearl barley
  • 200g (7oz) tenderstem broccoli, chopped into smaller pieces
  • 2tbsp maple syrup/honey
  • 2tsp coarse-grain mustard
  • Juice of ½ lemon
Butternut Squash
1. Set the oven to gas mark 6 or 200°C. Put the butternut squash and red onion wedges in a large roasting tin with the oil. Season, mix well and roast for 30 mins until tender, stirring halfway through.
2. Bring a pan of water to the boil and stir in the barley. Simmer, covered, for 30 mins, add the broccoli and cook for another 5 minutes until the broccoli is only just tender.

Broccoli & Barley

3. Make the dressing by whisking the maple syrup/honey with mustard and lemon juice in a large bowl. Drain the barley and broccoli well and stir it into the dressing in the bowl. Then stir in the roast vegetables and any cooking juices.


4. Serve


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