Summer barley & butternut squash salad

serves 4


A speedy lunch or dinner, packed full of flavour and veggies with 10 plant points! Deliciously diverse and so simple to make.

A grey plate with a summer barley and butter nut squash salad

10 Plant Points


For the salad

  • 200g whole grain barley, cooked
  • 300g tenderstem broccoli, halved
  • 175g butternut squash, cubed
  • 1 tbsp extra virgin olive oil
  • 100g cashews
  • 50g sunflower seeds
  • 1 red onion, finely chopped
  • 60g sun-dried tomatoes
  • 40g dried cranberries
  • 30g fresh mint leaves
  • 4 radishes, thinly shaved

For the dressing

  • 3 tbsp vinegar of choice
  • 2 tbsp extra virgin olive oil
  • juice of ½ lemon
  • 1 tsp tahini
  • 1 tsp sweetener of choice
  • 2 tbsp water


  1. Preheat the oven to 200 C / 350 F fan. Cube the butternut squash and rub the extra virgin olive oil into it, roast for 40 minutes in the oven or until soft and golden.
  2. Steam the broccoli for 6-8 minutes depending on how crunchy you like them.
  3. Place the cooked barley onto four plates, followed by the broccoli, red onion and roasted butternut squash.
  4. Sprinkle with cashews, cranberries, sunflower seeds, mint leaves and sliced radishes.
  5. To make the dressing, mix all the dressing ingredients in a small bowl. Adjust the seasoning to taste before drizzling over the salad.


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