Low-Calorie/ Lunch/ Recipes/ Side Dishes

Nutritious Squash & Barley Salad With Balsamic Dressing

Nutritious Squash & Barley Salad With Balsamic Dressing
This Nutritious Squash & Barley Salad With Balsamic Dressing is absolutely banging! It’s delicious and so healthy. The flavor combinations work so well, you get a bit of sweetness and sourness. You get a crunchy texture from the chunky vegetables! It just a marriage made in heaven!
It’s not so difficult to make this delicious salad!

Basically all you need to do is roast the butternut squash and the red onion, then combine it together with cooked Pearl Barley and broccoli and some balsamic dressing! The addition of sundried-tomatoes simply increases and intensivists the sweet and sour flavor!




This salad is super versatile, and can be used as a side dish, as a buffet salad, or as your packed lunch for work! Whatever suits you really!
Nutritious Squash & Barley Salad With Balsamic DressingNutritious Squash & Barley Salad With Balsamic DressingI hope you enjoy these flavor combinations and the recipe itself! Please do let me know whether you liked it, I appreciate any feedback and new ideas 🙂
Also, why not try one of our other yummy and nutritious salads? –> Super Nutritious Quinoa Salad With An Asian Twist

Ingredients:

1kg of  butternut squash, peeled, deseeded, and cut into long strips

One medium-sized red onion, sliced

1 tablespoon of olive oil

250g of pearl barley

300g of broccoli, cut into medium-size florets

100g Sun-dried tomatoes, sliced

2 tablespoons of pumpkin seeds

20g pack of parsley, chopped

Vegetable stock

For the dressing:

3 tablespoons of balsamic vinegar

2 tablespoons of extra-virgin olive oil

1 tablespoon of Dijon mustard, or wholegrain mustard

1 garlic clove, finely chopped

Method: 

1. Heat oven to 210C/fan 180C/gas 6. Place the squash and the thick-sliced red onion on a baking tray and toss with olive oil. Roast for about 25mins. Meanwhile, boil the barley for about 25 mins in the vegetable stock ( put just enough stock to cover the barley) until tender, but al dente.

2. While the barley is cooking, boil the broccoli in salted water until just tender, about 15 minutes then drain and rinse in cold water, and pat dry.

3. Whisk the dressing ingredients in a small bowl.  Once the barley, squash, and broccoli are cooked, put all the ingredients together in a big mixing bowl and add the dressing and mix well.

This Nutritious Squash & Barley Salad With Balsamic Dressing will keep for 3 days in the fridge and is delicious warm or cold.
I hope you enjoy it! 🙂

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