This vibrant pearl barley salad features sweet roasted squash, brightened by orange zest and juice, and a tangy red wine vinegar dressing. Combined with thinly sliced red onion and fresh herbs, it's finished with rocket for a peppery bite. It's a wholesome and refreshing dish perfect as a light meal or a flavorful side.
For optimal flavor, ensure your squash is cut into uniform pieces to promote even roasting and caramelization, which brings out its natural sweetness. Cook the pearl barley until al dente; overcooking will result in a mushy texture. Rinsing the barley after cooking helps prevent clumping. When preparing the dressing, always zest the orange before juicing it, and use fresh herbs added just before serving to preserve their vibrant color and aromatic oils. For the red onion, slicing it very thinly is crucial to integrate its sharpness without overpowering the delicate flavors of the salad. A brief soak in cold water can mellow its pungency if desired.