Barley, broccoli & butternut squash salad

serves 4

25 mins

A hearty 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 microwave for 3 minutes to soften.
  2. Drizzle the extra virgin olive oil onto the butternut squash and roast in the oven for 20 minutes or until soft and golden.
  3. While that's roasting, steam the broccoli for 6-8 minutes depending on how crunchy you like them.
  4. Meanwhile to make the dressing, mix all the dressing ingredients in a small bowl. Adjust the seasoning to taste.
  5. Place the cooked barley onto four plates, followed by the broccoli, red onion and roasted butternut squash.
  6. Sprinkle with cashews, cranberries, sunflower seeds, mint leaves and sliced radishes.
  7. Drizzle on your dressing and serve.

You could also choose to skip the microwave and roast the butternut squash in the oven for 40 minutes at 200 C / 350 F fan – this is all down to time and personal preference!


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