Here’s one idea for an autumn/wintery salad. I eat salads all year round but when the winter comes I like to take advantage of autumn vegetables and see how I can make the most of them. I love butternut squash and barley, they are both very filling ingredients, they are versatile and perfect for salads! This salad is great because It can be made ahead and you can eat it cold or warm. It will keep in the fridge for a couple of days.
- 1 butternut squash, peeled and cut into long pieces
- Olive oil
- Cinnamon and honey
- 250g pearl barley
- 1 broccoli head, cut into medium-size pieces
- A few slices of Sun-blush tomatoes
- Half pomegranate
- 2 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 1 tbsp small capers, rinsed
- 15 black olives, pitted
For the Dressing:
- 5 tbsp balsamic vinegar
- 6 tbsp extra-virgin olive oil
- 1 tbsp wholegrain mustard or Dijon mustard
- 1 garlic clove, finely chopped
1- Butternut squash : Preheat the oven at 200C. Place the sliced butternut squash in a tray with a splash of cinammon, olive oil and honey and roast for about 20 mins until caramelized.
2- Barley: Boil the barley until tender for about 20-25 minutes in salted water, rinse and set apart
3- Vinaigrette: Mix all the ingredients for the vinaigrette
4- Broccoli: boil in salted water, I like my broccoli to be crunchy. A few minutes should do. Rinse in cold water and place it in the bowl.
5 – Mix all the ingredients together plus the dressing and you’ve got your salad! Add or takeaway whatever you want.
Barley and Butternut squash Salad!