Photo: Anna Pelzer
Squash, orange & barley salad
9 ingredients
40 min + 40 min
Serves 6
openrecipes
This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away
Estimated Nutrition (whole recipe, rough)
422
Calories
6g
Protein
14g
Fat
70g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 175g pearl barley
- 1kg peeled squash or 1 butternut squash , unpeeled
- 3 tbsp olive oil
- zest and juice 1 orange
- 4 tbsp red wine vinegar
- ½ red onion , thinly sliced
- small bunch mint , chopped, reserving a few leaves to serve
- small bunch flat-leaf parsley , chopped, reserving a few leaves to serve
- 2 handfuls rocket
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes