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    Warm Pearl Barley Vegetable Salad

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    Warm Pearl Barley Vegetable Salad

    This hearty salad is full of vibrant colours and textures.

    • Vegetarian
    • Milk Free
    • Nut Free
    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 250g wholesome pearl barley
    • 1kg butternut squash, peeled and cut into small chunks
    • 1 large red onion peeled and cut into thin wedges
    • 4 tbsp extra virgin olive oil
    • 4 tbsp Waitrose Canadian maple syrup no.2 Amber
    • 2 heaped tsp wholegrain mustard
    • 3 tbsp lemon juice
    • 200g Tenderstem broccoli, cut into 5cm pieces


    1. Preheat the oven to 200C, gas mark 6. Bring a pan of water to the boil, add the pearl barley and simmer for 25 minutes until tender.
    2. Meanwhile, put the butternut squash chunks and red onion wedges in a large roasting tin with 2 tbsp of the oil. Season, toss together well and roast for 25 minutes until tender, stirring halfway through so they brown evenly. To make the dressing, whisk together the maple syrup, mustard, the remaining 2 tbsp olive oil and the lemon juice.
    3. Steam the tenderstem broccoli for 5 minutes until tender.
    4. Drain the pearl barley and tip into a large serving bowl, then add the roasted vegetables, tenderstem broccoli and dressing. Mix together gently and serve while still warm.

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