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

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