Barley Salad With Squash Recipe

Name: Barley Salad With Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, halved, cleaned, and cut into 1/4 inch thick half moons; 1 tablespoon olive oil; 1 ¼ cups pearl barley; 1 (10 ounce) bag frozen broccoli (you can substitute fresh if available); 1 pint grape tomatoes, cut in half; 1 shallot, diced; ¼ cup basil leaves, chopped; ¼ cup balsamic vinegar; 12 small onion, chopped; 1 ½ teaspoons reduced sodium soy sauce; 4 teaspoons honey; 1 ½ teaspoons white sugar; 1 garlic clove, minced; ¼ teaspoon crushed red pepper flakes; ⅓ cup olive oil, extra-virgin

Servings: persons

1 butternut squash, peeled, halved, cleaned, and cut into 1/4 inch thick half moons
1 tablespoon olive oil
1 ¼ cups pearl barley
1 (10 ounce) bag frozen broccoli (you can substitute fresh if available)
1 pint grape tomatoes, cut in half
1 shallot, diced
¼ cup basil leaves, chopped
¼ cup balsamic vinegar
12 small onion, chopped
1 ½ teaspoons reduced sodium soy sauce
4 teaspoons honey
1 ½ teaspoons white sugar
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil, extra-virgin

1
Dressing: Put vinegar, chopped onion, soy sauce, honey, sugar, minced garlic, and pepper flakes in a blender and mix on high until well blended.
2
With blender on, gradually add olive oil and continue to blend for about 2 minutes until it has thickened.
3
Set aside.
4
Preheat your oven to 400 degrees F. Put squash on large baking pan, drizzle with oil, and toss with hands to coat.
5
Roast for 20-25 minutes until cooked through but not too soft.
6
Boil barley for about 25 minutes in salted water (about 2 quarts of water, like you are cooking pasta).
7
Barley should be al dente, tender but not mushy at all.
8
Drain barley and pour into a large serving bowl.
9
Pour dressing to taste over it.
10
(I add a bit with each addition of ingredients, to get the perfect amount of dressing.
11
).
12
Steam broccoli until it is cooked but still on the crisp side.
13
Add to barley.
14
Add all remaining ingredients and mix.
15
Add additional dressing until it suits your taste.
16
Can be served warm or at room temperature.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 butternut squash, peeled, halved, cleaned, and cut into 1/4 inch thick half moons, 1 tablespoon olive oil, 1 ¼ cups pearl barley, 1 (10 ounce) bag frozen broccoli (you can substitute fresh if available), and more.

Yes, Barley Salad With Squash falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barley Salad With Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions