Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Warm Acorn Squash and Barley Salad Recipe
    Lost? Site Map

    Warm Acorn Squash and Barley Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Lise in Indiana's Note:

    This savory barley and acorn squash salad is a perfect accompaniment to simple grilled meats or a nice meal all on its own. We like it with roast turkey over the holidays.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      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!
    3. 3
      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.
    4. 4
      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).
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:


    Nutritional Facts for Warm Acorn Squash and Barley Salad

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.3
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 11.4 mg
    Total Carbohydrate 52.6 g
    Dietary Fiber 8.6 g
    Sugars 13.9 g
    Protein 5.7 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes