Barley and roasted squash salad with blue cheese and walnuts

Barley and roasted squash salad with blue cheese and walnuts

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is an amazing grain-based salad, with multiple textures. It can be a main course in its own right, as well as a side.

Ingredients

Quantity Ingredient
150g pearl barley
1/2 small butternut squash, seeded and diced
olive oil, for cooking
5 cherry tomatoes, halved
1/4 ripe avocado, diced
1 spring onion, finely sliced
large handful rocket
2 tablespoons walnut halves
80g blue cheese

For the dressing

Quantity Ingredient
1 tablespoon orange juice
1 tablespoon olive oil
sea salt
black pepper

Method

  1. Preheat the oven to 180°C
  2. Place the pearl barley in a saucepan and cover with boiling water. Simmer for 20–25 minutes until cooked and fluffy. Drain well and transfer to a salad bowl.
  3. Meanwhile, place the diced squash in a roasting tray, drizzle a little oil over and roast in the oven for about 20 minutes until soft, with the edges turning golden brown.
  4. Add the tomatoes, avocado, spring onion (scallion), rocket (arugula), walnuts and roasted squash to the drained barley, and toss well.
  5. Mix the orange juice and oil for the dressing together, with salt and pepper to taste, and dress the salad, then toss well again. Crumble the blue cheese over the top to serve.

Note

  • Whole grains Salads

    Perfect for lunch-on-the go or as a side
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