Name: Butternut squash, broccoli & barley salad recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 4
Ingredients: 600g(1¼lb) peeled butternut squash, cut into 1cm (½in) cubes; 1 large red onion, peeled and cut into thin wedges; 1tbsp olive oil; Salt and freshly ground black pepper; 200g (7oz) pearl barley; 200g (7oz) tenderstem broccoli, chopped into smaller pieces; 2tbsp maple syrup/honey; 2tsp coarse-grain mustard; Juice of ½ lemon

By GoodtoKnow

published 20 August 2019

Want to try a new lunch recipe? Try this super-healthy salad with butternut squash, broccoli and barley, dressed with mustard and honey - it's less than 10g fat per person

Ingredients

600g(1¼lb) peeled butternut squash, cut into 1cm (½in) cubes
1 large red onion, peeled and cut into thin wedges
1tbsp olive oil
Salt and freshly ground black pepper
200g (7oz) pearl barley
200g (7oz) tenderstem broccoli, chopped into smaller pieces
2tbsp maple syrup/honey
2tsp coarse-grain mustard
Juice of ½ lemon

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Method

Set the oven to gas mark 6 or 200°C. Put the butternut squash and red onion wedges in a large roasting tin with the oil. Season, mix well and roast for 30-35 mins until tender, stirring halfway through.
Bring a pan of water to the boil and stir in the barley. Simmer, covered, for 30 mins, add the broccoli and cook for another 5 minutes until the broccoli is only just tender.
Make the dressing by whisking the maple syrup/honey with mustard and lemon juice in a large bowl. Drain the barley and broccoli well and stir it into the dressing in the bowl. Then stir in the roast vegetables and any cooking juices. (Not suitable for freezing).

Top Tip for making Butternut squash, broccoli & barley salad

How to buy squash: if you can push a fingernail into the rind, it's not ripe and may not be sweet or full of flavour. The rind should be firm and unbroken with an even matt tan or beige colour (no green tinges).

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