Barley Salad With Squash

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READY IN: 40mins
Recipe by SCW Picciolo

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.

Ingredients Nutrition

Directions

  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. With blender on, gradually add olive oil and continue to blend for about 2 minutes until it has thickened. Set aside.
  2. 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.
  3. 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.).
  4. 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.

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