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    You are in: Home / Recipes / Barley Salad With Squash and Broccoli Recipe
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    Barley Salad With Squash and Broccoli

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    judythai's Note:

    This is a simple, delicious and healthy salad. In Thailand I make it with the green pumpkins, known here as "fuktong" (try asking your 10 and 13 year olds to "pass the fuktong, please" at the dinner table and observe how that lights them up). Other hard pumpkin or squash would also work, of course.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Barley Salad With Squash and Broccoli

    Serving Size: 1 (348 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 594.1
     
    Calories from Fat 223
    37%
    Total Fat 24.8 g
    38%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 120.5 mg
    5%
    Total Carbohydrate 84.4 g
    28%
    Dietary Fiber 18.7 g
    75%
    Sugars 15.8 g
    63%
    Protein 17.8 g
    35%

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