Butternut Squash and Pearl Barley Salad
Salad
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
55 min
Servings
8
Difficulty
Easy
Prep Time
30 Min
Description
This butternut squash and pearl barley salad is a delightful and nutritious dish, perfect as a light lunch or a vibrant side. The sweetness of the roasted squash complements the nutty barley, while the Tenderstem broccoli and SunBlush tomatoes add a burst of freshness. I love how the balsamic vinaigrette brings all the flavors together, creating a harmonious blend that's both satisfying and healthy. It's a great way to enjoy seasonal produce and can be easily prepared ahead of time, making it ideal for meal prepping or a quick weeknight dinner. This salad is vegetarian and packed with fiber, making it a guilt-free indulgence.
Ingredients (14 ingredients)
-
1 piece butternut squash
-
1 tbsp olive oil
-
250 g pearl barley
-
300 g Tenderstem broccoli
-
100 g SunBlush tomato
-
1 piece small red onion
-
2 tbsp pumpkin seeds
-
1 tbsp small capers
-
15 piece black olives
-
20 g basil
-
5 tbsp balsamic vinegar
-
6 tbsp extra-virgin olive oil
-
1 tbsp Dijon mustard
-
1 clove garlic
Preparation (7 steps)
Prepare Butternut Squash
Preheat oven to 200°C. Cut the butternut squash into cubes. Place the squash on a baking tray and toss with 1 tbsp olive oil. Roast for 20 mins.
Cook Pearl Barley
Add 1000ml of salted water to the mixing bowl. Bring to a boil for 5 Min./100°C/Stufe 1. Add 250g pearl barley and cook for 25 Min./100°C/Stufe 1.
Prepare Balsamic Vinaigrette
Add 5 tbsp balsamic vinegar, 6 tbsp extra-virgin olive oil, 1 tbsp Dijon mustard, and 1 garlic clove to the mixing bowl. Mix for 10 Sek./Stufe 4. Season with salt and pepper.
Drain and Cool Barley
Drain the barley using a sieve, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
Cook Broccoli
Add 500ml of salted water to the mixing bowl. Bring to a boil for 3 Min./100°C/Stufe 1. Add 300g Tenderstem broccoli and cook for 5 Min./100°C/Stufe 1.
Prepare Remaining Ingredients
Drain the broccoli and rinse in cold water. Drain and pat dry. Chop 100g SunBlush tomato, 1 small red onion, 15 black olives and 20g basil. Add 2 tbsp pumpkin seeds and 1 tbsp small capers.
Combine Salad
Add the broccoli, roasted squash, chopped SunBlush tomato, red onion, black olives, basil, pumpkin seeds and capers to the barley and mix well.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Charlotte Rodriguez
3
Rezepte
0
Kochbücher
Allergens
- Mustard
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Roasted Beetroot Salad with Feta and Walnuts
Salad
Roasted Bell Pepper Salad with Red Onion
Salad
Spinach and Chickpea Falafel Bowls
Salad
Sommerlicher Kartoffel-Bohnen-Salat mit Minze
Salad
Rustikale Bauernsalat-Variation
Salad
Pickled Beetroot with Pink Eggs, Yogurt, and Chilli Butter
Salad
Mediterranean Vegetable Salad
Salad
Mediterranean Roasted Vegetables with Herb Marinade
Salad