Roasted squash & pearl barley salad with pumpkin seeds & dried cranberries

Name: Roasted squash & pearl barley salad with pumpkin seeds & dried cranberries
Yield: Serves 4
Ingredients: 1 tsp chilli flakes; salt and pepper; 2 tbsp honey; 300 g pearl barley; 100 g baby spinach; 120 g dried cranberries; 100 g pumpkin seeds; 100 g rocket leaves; 700 g butternut squash, peeled and cut into 4cm cubes; 1 tsp ground cinnamon; bunch of mint, roughly chopped; 4 tbsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

This is a really filling winter salad. Roasted squash is one of our favourite ingredients, but it does need to be lightly spiced and cooked to the point where it loses its starchiness and becomes sweet. If you can’t find dried cranberries, any other dried fruit will do, even some sultanas.

Ingredients

700 g butternut squash, peeled and cut into 4cm cubes
4 tbsp extra virgin olive oil
1

Main course
Lunch
Vegetarian

Method

Preheat the oven to 220°C/fan 200°C/gas mark 7.

Put the squash into a roasting tin, sprinkle with the olive oil, cinnamon, chilli flakes and seasoning, then toss well. Roast fo