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Pearl barley salad with squash

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.
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1552.8 kcal

Equipment

  • 1 Large Saucepan For cooking pearl barley
  • 1 Roasting Tin or Baking Sheet For roasting squash
  • 1 Large Mixing Bowl For assembling the salad
  • 1 Chef's knife For chopping and slicing ingredients
  • 1 Cutting Board For safe and efficient preparation

Ingredients
  

Main

  • 175 g pearl barley
  • 1 kg peeled squash or 1 butternut squash unpeeled
  • 3 tbsp olive oil
  • zest and juice 1 orange
  • 4 tbsp red wine vinegar
  • ½ red onion thinly sliced
  • small bunch mint chopped, reserving a few leaves to serve
  • small bunch flat-leaf parsley chopped, reserving a few leaves to serve
  • 2 handfuls rocket

Instructions
 

  • Preheat your oven to 200°C (400°F) or Gas Mark 6 for roasting the squash.
  • Cook the pearl barley in a large saucepan of boiling water according to package instructions until tender but still al dente; drain well and let cool.
  • Cut the squash into even 2-3 cm chunks, toss with 1 tbsp of olive oil on the roasting tin, and roast for 20-25 minutes until tender and lightly caramelized.
  • While the squash roasts, prepare the dressing: in a small bowl, whisk together the remaining 2 tbsp of olive oil, the orange zest, orange juice, and red wine vinegar.
  • Thinly slice the half red onion. Chop the mint and flat-leaf parsley, reserving a few leaves from each for garnish.
  • In a large mixing bowl, combine the cooled pearl barley, roasted squash, and thinly sliced red onion.
  • Pour the prepared dressing over the barley and squash mixture, tossing gently to ensure everything is evenly coated.
  • Add the chopped mint and parsley to the salad and toss once more.
  • Just before serving, fold in the two handfuls of rocket leaves.
  • Garnish the salad with the reserved mint and parsley leaves.

Notes

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.