Squash Barley Salad With Balsamic Vinaigrette Recipes
SQUASH & BARLEY SALAD WITH BALSAMIC VINAIGRETTE
A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet
Provided by Jennifer Joyce
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
- Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.
Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Protein 6 grams protein, Sodium 0.55 milligram of sodium
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.
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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- At the same time; the barley must be boiled in salt water for 25 minutes. (You have to stop when it becomes tender but still firm when bitten)
- At the mean time; the dressing ingredients must be whisked in a bowl and you have to season it using pepper and salt.
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