Barley Salad with Squash and Broccoli
- 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
- This recipe is vegetarian
- Produce
- Acorn squash, halved, seeded, and cut into 1/2-inch slices, medium (1)
- Almonds, toasted (2/3 cup)
- Broccoli (1 bunch)
- Golden raisins (1/2 cup)
- Shallot (2 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (4 tablespoons)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Barley, quick-cooking (2 cups)
- Drinks
- Lemon juice, fresh (1/4 cup)
- Dairy
- Parmesan (3 4-ounce piece)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published November 14, 2011 (1 year ago).
26 people saved this recipe.
