Reviews Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
Back to Barley Salad with Squash And Broccoli All Reviews for Barley Salad with Squash And Broccoli - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 50 mins Servings: 4 barley-squash-broccoli-salad-med107918.jpg
Ingredients Ingredient Checklist 1 medium acorn squash, halved, seeded, and cut into 1/2-inch slices 4 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 bunch broccoli, cut into florets (6 cups) 2 cups quick-cooking barley 1/4 cup fresh lemon juice (from 2 lemons) 2 tablespoons minced shallot 2/3 cup chopped toasted almonds 1/2 cup golden raisins 3/4-ounce piece Parmesan, shaved with a vegetable peeler
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 50 mins Servings: 4 barley-squash-broccoli-salad-med107918.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 4
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 4
4
barley-squash-broccoli-salad-med107918.jpg
barley-squash-broccoli-salad-med107918.jpg
Ingredients
Ingredients
- 1 medium acorn squash, halved, seeded, and cut into 1/2-inch slices 4 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 bunch broccoli, cut into florets (6 cups) 2 cups quick-cooking barley 1/4 cup fresh lemon juice (from 2 lemons) 2 tablespoons minced shallot 2/3 cup chopped toasted almonds 1/2 cup golden raisins 3/4-ounce piece Parmesan, shaved with a vegetable peeler
Directions
Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss squash with 2 teaspoons oil and season with salt and pepper; arrange in a single layer. On another rimmed baking sheet, toss broccoli with 2 teaspoons oil and season with salt and pepper. Place squash on top rack and broccoli on bottom rack and roast until tender, about 30 minutes. Let cool slightly, then cut squash slices in half.
Meanwhile, cook barley according to package instructions. Drain and let cool.
In a large bowl, whisk together 2 tablespoons plus 2 teaspoons oil, lemon juice, and shallot; season with salt and pepper. Add squash, broccoli, barley, almonds, and raisins. Season to taste with salt and pepper. Serve topped with Parmesan.
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
8 Ratings 5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 3 2 star values: 0 1 star values: 0
All Reviews for Barley Salad with Squash And Broccoli
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Barley Salad with Squash And Broccoli
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
