Squash Orange Barley Salad Recipes

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 & BARLEY SALAD WITH BALSAMIC VINAIGRETTE

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.

SQUASH, ORANGE & BARLEY SALAD

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.

BARLEY SALAD WITH SQUASH

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.

BARLEY SALAD WITH SQUASH AND BROCCOLI

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.

WARM ACORN SQUASH AND BARLEY SALAD

Steps:

• To make the glaze, bring ½ cup unsweetened pomegranate juice, ½ a cup of stock and 2 tablespoons of dark brown sugar to a boil in a small saucepan. Reduce heat and simmer until the glaze reduces in quantity by almost half and coats the back of a spoon. Set aside.
• Preheat the grill to medium high. Brush the squash rings lightly with olive oil and place on grill. Lower the lid and cook about 8 to 10 minutes until lightly browned. Remove squash from grill, dip it into glaze, and place it back onto the grill to caramelize. Remove the rings when they are golden brown on the edges and soft to the touch. Do not over cook!
• Alternately, reserve 6 rings of the squash. Peel and dice the remaining squash and roast the rings and the pieces in a 375º F oven for 20 to 30 minutes, basting with a bit of the glaze after 15 minutes, till the squash is JUST tender.
• For the barley, bring remaining pomegranate juice, sugar, and stock to a boil. Stir in the barley. Reduce heat and simmer, covered, until barley is tender (about 40 minutes, or as stated on package directions).
• Peel skins from 4 rounds of squash. Dice and add to barley. (Or, add the diced roasted pieces to the barley) Toss with the orange zest and currants or cranberries, and a bit of the remaining glaze.
• To serve, arrange remaining squash rings onto plates, scoop warm barley salad onto rings. Garnish with toasted macadamia nuts, chives, and cracked pepper, and a drizzle of fruity olive oil, if desired.