Roasted Squash Salad With Pearl Barley And Pomegran

Name: Roasted Squash Salad With Pearl Barley And Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 Butternut squash, cubed; 2 red onions, cut into wedges; 1 tablespoon coriander seeds, ground; 2 tablespoons coconut oil, melted; 2 cups pearl barley; 2 spring onions, sliced; 1 chilli, finely chopped; 1 bunch coriander, roughly chopped; 1/2 pomegranate, seeds only; 1 teaspoon turmeric; Dressing; 1/2 avocado; 1 lime, zest and juiced; 4 tablespoons extra virgin olive oil; 2 tablespoons toasted sesame seeds

Servings: persons

Salad
1 Butternut squash, cubed
2 red onions, cut into wedges
1 tablespoon coriander seeds, ground
2 tablespoons coconut oil, melted
2 cups pearl barley
2 spring onions, sliced
1 chilli, finely chopped
1 bunch coriander, roughly chopped
1/2 pomegranate, seeds only
1 teaspoon turmeric
Dressing
1/2 avocado
1 lime, zest and juiced
4 tablespoons extra virgin olive oil
2 tablespoons toasted sesame seeds

1
Preheat your oven to 180?C. Peel and cut your onions in half and then each half into 3 wedges. Mix with the cubed butternut squash, coconut oil, crushed coriander seeds, salt and pepper
2
Roast it all together on a baking sheet in the oven for about 45 minutes until the squash is golden and cooked through.
3
Cook the pearl barley according to packet instructions and 10 minutes before it is ready stir in the turmeric to give it a yellow colour and some extra flavour
4
To make the dressing, whizz up the avocado or mash with a fork or spoon with everything apart from the sesame seeds until smooth. Season and put aside.
5
Drain the barely and give it a rinse under cold water. Put the barely in a big bowl and stir in all the other ingredients and the dressing, Gently toss it all together with your hands and season generously.
6
Sprinkle over the sesame seeds and serve with a rocket or spinach salad dressed with lemon juice and olive oil

471

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: Salad, 1 Butternut squash, cubed, 2 red onions, cut into wedges, 1 tablespoon coriander seeds, ground, and more.

Yes, Roasted Squash Salad With Pearl Barley And Pomegranate 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!

Roasted Squash Salad With Pearl Barley And Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions