Barley Salad With Squash and Broccoli

Submitted by judythai

"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."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 473.18 ml pumpkin, sliced 1/3 inch think
• 59.16 ml extra virgin olive oil
• sea salt
• ground black pepper
• 1 bunch broccoli, cut into florets (4 cups)
• 354.88 ml quick-cooking barley
• 59.14 ml fresh lemon juice
• 29.58 ml minced shallots
• 118.29 ml toasted chopped, almonds
• 118.29 ml raisins

directions

1. Preheat oven to 450 degrees.
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. 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. 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.