Squash & barley salad with balsamic vinaigrette

Recipe Name: Squash & barley salad with balsamic vinaigrette
Food Element: 1 butternut squash, peeled and scuff into long pieces 1 tbsp olive oil 250g pearl barley 300g Tenderstem broccoli, scrape into medium-size pieces 100g SunBlush tomatoes, sliced 1 little red onion, diced 2 tbsp pumpkin seeds 1 tbsp small capers, rinsed 15 black olives, pitted 20g pack basil, chopped For the dressing 5 tbsp balsamic vinegar 6 tbsp jarring-virgin olive oil 1 tbsp Dijon mustard 1 garlic clove, finely chopped	Cooking Process: Heat oven to 200C/aficionado 180C/gas 6. Place the squash upon a baking tray and throw subsequent to olive oil. Roast for 20 mins. Meanwhile, swelling the barley for roughly 25 mins in salted water until hurting, but al dente. While this is going on, disturb the dressing ingredients in a little bowl, in addition to season once salt and pepper. Drain the barley, subsequently tip it into a bowl and pour proud than the dressing. Mix expertly and make available it cool. Boil the broccoli in salted water until just twinge, in addition to drain and rinse in chilly water. Drain and pat temperate. Add the broccoli and long-lasting ingredients to the barley and combined accurately. This will retain for 3 days in the fridge and is delicious hot or chilly.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cholesterol-friendly recipes.