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Summer party barley & butternut squash salad

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

Dinner, Lunch

Overall rating | 1 Rating

Barley, Broccoli & Butternut Squash Salad
10
plant points
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Ingredients

Serves 4

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 cider vinegar 2 tbsp extra virgin olive oil Juice of ½ lemon 1 tsp tahini 1 tsp honey, or sweetener of choice 2 tbsp water

Method

Step 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

Step 2

Steam the broccoli for 6-8 minutes depending on how crunchy you like them

Step 3

Place the cooked barley onto four plates, followed by the broccoli, red onion and roasted butternut squash

Step 4

Sprinkle with cashews, cranberries, sunflower seeds, mint leaves and sliced radishes

Step 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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1 comment

Saulnier

May 5, 2021 @ 8:18 pm

Excellent, love it!