Barley Salad with Roasted Squash, Cranberries and Pecans
In short: Chewy pearl barley with roasted butternut squash, dried cranberries, pecans and spinach in a lemon thyme dressing. A filling vegan salad. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 385 kcal
Pearl barley has a soft, chewy bite and a mild, nutty taste that stays pleasant even when the salad is cold. Roasted butternut squash gives sweetness, pecans give crunch and cranberries add a little tartness, all pulled together with a lemon and thyme dressing. It makes a filling vegan main with a green salad or a substantial side for a roast. The flavors keep improving for two or three days in the fridge.
Instructions
- Heat the oven to 220°C (425°F). Toss the squash with 2 tablespoons of olive oil, the smoked paprika and 1/4 teaspoon of salt on a lined baking tray and spread it in a single layer.
- Roast for 25 to 30 minutes, turning once, until the squash is tender and browned at the edges.
- Meanwhile, bring a large pot of salted water to a boil. Add the barley and simmer for 30 to 35 minutes until tender but still chewy. Drain well and spread on a tray to steam dry for 10 minutes.
- Toast the pecans in a dry skillet over medium heat for 3 minutes until fragrant, then chop roughly.
- Whisk the 3 tablespoons of olive oil with the lemon juice, maple syrup, thyme, mustard, salt and pepper in a large bowl.
- Add the warm barley to the dressing and toss. Fold in the squash, cranberries, spring onions and spinach so the spinach just wilts, then top with the pecans. Serve warm or at room temperature.
Tips
- Hulled barley is more nutritious but needs about 50 minutes to cook, so allow extra time if you use it.
- For a gluten-free salad, use brown rice or quinoa in place of the barley. Walnuts, pumpkin seeds or chopped dried apricots are good swaps.
Questions and answers
Is pearl barley the same as pot barley?
Pearl barley has had its outer bran polished off, so it cooks faster and is softer. Pot or hulled barley keeps more of the bran and takes longer to cook.
Can I make barley salad ahead of time?
Yes. It keeps for 4 days in the fridge. Add the spinach and pecans just before serving.
Is barley gluten-free?
No. Barley contains gluten. Use quinoa or brown rice if you need a gluten-free grain.
How long does it take to make Barley Salad with Roasted Squash, Cranberries and Pecans?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Barley Salad with Roasted Squash, Cranberries and Pecans?
About 385 kcal per serving, with 6 g of protein, 49 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 49 g |
| Fat | 19 g |
| Fiber | 9 g |
| Sugar | 10 g |
| Sodium | 250 mg |
Estimated values, calculated from the ingredients.
