Sunday, October 7, 2012

Roasted Butternut Squash and Barley Salad


After our recent trip to Iceland another dish I wanted to re create was the Barley salad, most restaurants served it as a side dish and I was interested to learn that Barley is native to Iceland. Did you know that barley is the root of the English measurement system. In 1324 Edward II of England standardized the inch as equal to “three grains of barley, dry and round, placed end to end lengthwise." The foot, the yard, the mile, and all other English measurements followed on. (Source Whole Grains Council). 

Barley also has the highest protein and fiber content of all the whole grains, it is rich in vitamins and minerals and helps you fill full for longer. Studies have shown it to lower bad cholesterol and blood pressure. It takes some cooking and soaking so a good tip is to make a batch and keep in the fridge and then make fresh salads with it, add to stews and soups, mix with yogurt and so on. 



Ingredients:

 for 2 people 
  • one cup of cooked barley (follow directions on the package, I would get pearled and soak overnight then boil for 45 minutes)
  • 1 cup of diced roasted butternut squash - I cut in 2 and roast at 350 for 30 with olive oil, salt and pepper till soft
  • a handful of fresh parsley chopped
  • a dash of fresh lemon juice 
  • one tablespoon of crumbled feta
  • one teaspoon of birch or maple syrup
  • salt and pepper to taste 
  • 6 cherry tomatoes sliced
  • about 10 thick slices of cucumbers diced 
  • one teaspoon of olive oil 
  • 1/4 chopped sweet red pepper
  • a pinch of arctic thyme I got this in Iceland but regular would work 
Method:

  1. cook the barley and let it cool 
  2. also cook the butternut squash let it cool and dice
  3. then simply get a large bowl and mix all the above ingredients together and enjoy 
  4. it makes a great side dish, light lunch or a great packed lunch, my hubby took it to work. 





Who else likes Barley and do you have any recipes to share? 

Have a great start to the week hugs 


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48 comments:

  1. This looks very good Rebecca. I've pinned it for future reference. :)

    We are very fond of barley at our house although I choose pot barley rather than pearl because I've read that pearl barley has the outer bran removed.

    One of my favourite things to do with barley is to cook it with onions in chicken or beef stock, then roll it in swiss chard leaves in the same way one would make cabbage rolls. I top the rolls with tomato sauce or with sauerkraut and bake them in the oven until heated through. It makes a tasty, inexpensive Meatless Monday main dish.

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    1. that sounds so good and your right some of bran is removed but its still great nutritionally

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  2. Barley is a very healthy thing! I like it sometimes when I get bored from rice I start using it instead :)

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  3. Great looking dishes, getting hungry now.

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  4. Love this post Rebecca. So informative. I haven'y had a clue barley is native to Iceland and the English measurements were based on 3 grains of barley, how about that?! Lastly, richest in protein out of all the grains? I didn't know that either. I love the grain and haven't cooked in it in ages...with the cooler temps I better get going! :)

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    1. thanks Shulie and thanks for the tweet appreciated

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  5. I had no idea that barley was native to Iceland. I love using it in salads and this looks like a perfect meal.

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  6. Very interesting about the barley. Love that you've used feta in this. It's one of my favorite cheeses.
    Sam

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  7. Roasted butternut squash sounds so good, right now :-)

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  8. That is so interesting about barley and measurements! I love barley and the combination with squash sounds wonderful.

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  9. YUM! i love butternut squash!

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  10. Looks delicious and so healthy!

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  11. I like barley, but have struggled sticking to the correct texture, I have heard that you can cook it like cooking a rissotto

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  12. Well I just learned a lot about barley, and I've printed your recipe to use. Thanks, Rebecca.

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  13. I have a mint & barley recipe bookmarked to try..You made good use of butternut squash too!

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  14. I love this hearty salad for fall. Love anything-barley - had no idea it was a mainstay in Iceland. Just delicious, Rebecca.

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  15. What a great salad,Rebecca!The squash addition is perfect for this season!

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  16. I love this salad Renbecca look delicious!

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  17. That is SOOO interesting. I had no idea barley grew there. Great looking recipe Rebecca, thanks for sharing.

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  18. Dear Rebecca, What a nice and healthy dish.
    Blessings dear. Catherine xo

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  19. What a delicious combination Rebecca! I love both butternut squash and barley. This looks so good!

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  20. this looks like such a healthy and fresh dish, YUM!

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  21. Looks like a really fresh and delicious salad!

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  22. Thanks for the interesting info on barley. I do like it as a drink and I also use it in stews. Never tried in in salads. This one with roasted butternut squash sounds delicious!

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  23. Who would've known that barley was a native crop to Ireland? So interesting! It's a great grain to use for different dishes. Quite versatile.

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