1 small squash, peeled and diced
2 tablespoons olive oil
1 cup barley
2 cups vegetable broth
2 oranges, peeled and segmented
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup toasted pine nuts
Salt and pepper to taste
1. Preheat the oven to 400°F (200°C).
2. Toss the diced squash with 1 tablespoon of olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 20 to 25 minutes until tender and lightly browned.
4. In the meantime, cook the barley in vegetable broth according to package instructions.
5. Once cooked, remove from heat and let it cool.
6. In a large bowl, combine the cooked barley, roasted squash, orange segments, parsley, and mint.
7. Drizzle with the remaining olive oil and toss gently to combine.
8. Sprinkle with toasted pine nuts and season with salt and pepper to taste.
9. Serve chilled or at room temperature.
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Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes
Serves: 4People
Nutrition
Calories : 295kcal
Total Fat : 11g
Saturated Fat : 1g
Sodium : 211mg
Total Carbohydrates : 45g
Dietary Fiber : 10g
Sugars : 7g
Protein : 6g
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