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
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.
SQUASH, ORANGE & BARLEY SALAD
This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away
Provided by James Martin
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 225 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium
BARLEY SALAD WITH SQUASH
This recipe is sweet and nutty and full of good-for-you ingredients. I originally started with a recipe similar to this that called for seeds, capers, and olives, but I didn't think it quite worked. I customized it to my tastes and used ingredients I typically have on hand or in my garden. You can add or substitute your favorite veggies to make variations. I've been trying to add more variety of starches in my family's diet since we get in ruts with pasta, rice, and potatoes, and this recipe fits the bill. Make the dressing ahead of time; it is also delicious on garden salads.
Provided by SCW Picciolo
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Dressing: Put vinegar, chopped onion, soy sauce, honey, sugar, minced garlic, and pepper flakes in a blender and mix on high until well blended. With blender on, gradually add olive oil and continue to blend for about 2 minutes until it has thickened. Set aside.
- Preheat your oven to 400 degrees F. Put squash on large baking pan, drizzle with oil, and toss with hands to coat. Roast for 20-25 minutes until cooked through but not too soft.
- Boil barley for about 25 minutes in salted water (about 2 quarts of water, like you are cooking pasta). Barley should be al dente, tender but not mushy at all. Drain barley and pour into a large serving bowl. Pour dressing to taste over it. (I add a bit with each addition of ingredients, to get the perfect amount of dressing.).
- Steam broccoli until it is cooked but still on the crisp side. Add to barley. Add all remaining ingredients and mix. Add additional dressing until it suits your taste. Can be served warm or at room temperature.
Nutrition Facts : Calories 310.1, Fat 11.4, SaturatedFat 1.6, Sodium 54.9, Carbohydrate 50.1, Fiber 9.4, Sugar 9.9, Protein 6.2
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