Squash & barley salad with balsamic vinaigrette

Recipe Name : Squash & barley salad with balsamic vinaigrette
Food Mood: Dairy-free lunch recipes
Food Element: 1 butternut squash, peeled and clip 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 little capers, rinsed 15 black olives, pitted 20g pack basil, chopped For the dressing 5 tbsp balsamic vinegar 6 tbsp subsidiary-virgin olive oil 1 tbsp Dijon mustard 1 garlic clove, finely chopped	Cooking Process: Heat oven to 200C/enthusiast 180C/gas 6. Place the squash upon a baking tray and throw in imitation of olive oil. Roast for 20 mins. Meanwhile, ache the barley for just about 25 mins in salted water until sore, but al dente. While this is going on, excite the dressing ingredients in a small bowl, subsequently season behind than salt and pepper. Drain the barley, subsequently tip it into a bowl and pour difficult than the dressing. Mix adeptly and agree to it cool. Boil the broccoli in salted water until just tormented sensation, subsequently drain and rinse in cool water. Drain and pat abstemious. Add the broccoli and enduring ingredients to the barley and merged competently. This will child support for 3 days in the fridge and is delicious hot or detached.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes.