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


Preparation info

  • Difficulty


  • Serves


Appears in

The Ginger & White Cookbook

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.


  • 700 g butternut squash, peeled and cut into 4cm cubes
  • 4 tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1 tsp chilli flakes
  • salt and pepper
  • 2 tbsp honey
  • 300 g pearl barley
  • 200 ml Rapeseed Oil & English Mustard Dressing
  • 120 g dried cranberries
  • 100 g baby spinach
  • 100 g rocket leaves
  • bunch of mint, roughly chopped
  • 100 g pumpkin seeds


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 for 15 minutes, then turn, drizzle with the honey and roast for a further 10 minutes, until sweet, caramelized and really tender. You want the squash to hold its shape and not be too soft.

Meanwhile, put the pearl barley into a saucepan, cover with cold water and bring to the boil. Simmer for about 35 minutes, until tender but with a little bite. Drain, allow to cool, then toss in 4 tablespoons of the dressing.

Spread the pearl barley in the bottom of a large shallow serving dish. Cover with the roasted squash, then the cranberries. Combine all the leaves and arrange them over the top. Finally, sprinkle with the pumpkin seeds and drizzle with the remaining dressing.