Barley Salad With Squash and Broccoli Recipe

Name: Barley Salad With Squash and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin, sliced 1/3 inch think; 4 tablespoons extra virgin olive oil; sea salt; ground black pepper; 1 bunch broccoli, cut into florets (4 cups); 1 ½ cups quick-cooking barley; ¼ cup fresh lemon juice; 2 tablespoons minced shallots; ½ cup toasted chopped, almonds; ½ cup raisins

Servings: persons

1
Preheat oven to 450 degrees.
2
Toss pumpkin and broccoli with 4 t olive oil and season with salt and pepper.
3
Arrange in single layer on rimmed baking sheet or sheets.
4
Roast until tender, about 30 minutes.
5
Let cool slightly then cut squash slices into 1 inch pieces.
6
While veggies are roasting, salt 3 cups of water and boil in saucepan.
7
Add barley.
8
Put lid on pan and simmer about 25 minutes.
9
Drain and cool.
10
In a large bowl whisk 2 T plus 2 t oil, lemon juice and shallot.
11
Season with salt and pepper.
12
Add everything else and season to taste with salt and pepper.

249

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 2 cups pumpkin, sliced 1/3 inch think, 4 tablespoons extra virgin olive oil, sea salt, ground black pepper, and more.

Yes, Barley Salad With Squash and Broccoli 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 and Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions