Recipe for Roasted Delicata Squash, Barley and Pomegranate Salad
A delicious salad is something you can savour any time of the year! The key is picking the right seasonal ingredients – and most importantly, the ones that excite your palate. Today, Adnan El-Khoury, culinary chef at Le Groupe Maurice shares his recipe for a roasted Delicata squash salad with barley and pomegranate: a delightful mix of textures and flavours. Let’s get cooking!
Roasted Delicata squash salad with barley and pomegranate
Ingredients (serves 4)
- 1 Delicata squash, seeded, unpeeled and cut into half-moons
- 150 g (about ¾ cup) barley, quinoa or brown rice
- 1 pomegranate, seeds removed
- 120 g (about ½ cup) red onion, finely chopped
- 10 g (1 heaping cup) baby spinach or arugula
- 20 g (2 tbsp) raw, unsalted pumpkin seeds
- 20 g (2 tbsp) walnuts or almonds
- 5 g (1 tsp) ground cumin
- 5 ml (1 tsp) maple syrup or honey
- Olive oil
- Salt and pepper to taste
- 100 g (about 2/3 cup) crumbled feta – optional
For the dressing
- 30 ml (2 tbsp) lemon juice
- 15 ml (1 tbsp) balsamic or apple cider vinegar
- 60 ml (4 tbsp) olive oil
- 5 g (1 tsp) whole-grain mustard
- Salt and pepper
Preparation of the roasted Delicata squash salad with barley and pomegranate
- Rinse the barley under cold water, then cook it in a large pot of salted boiling water for 25 to 30 min., until tender but still firm. Drain and keep warm.
- Preheat the oven to 200°C (392°F). Wash the Delicata squash (the skin is edible!), cut it in half lengthwise, scoop out the seeds, then slice into half-moons about 1.5 cm thick.
- Place the half-moons on a baking sheet, drizzle with olive oil and season with salt and pepper to taste.
- Roast in the oven for 25 to 30 min., turning halfway through. The squash should be golden and tender.
- While the squash is roasting, prepare the dressing by mixing lemon juice, balsamic (or cider) vinegar, olive oil and mustard in a small bowl. Taste and adjust seasoning with salt and pepper.
- In a large bowl, combine the warm barley, roasted squash, red onion, baby spinach (or arugula), pomegranate seeds, pumpkin seeds, walnuts (or almonds), cumin and maple syrup (or honey).
- Pour in the dressing and mix well.
- Serve warm or at room temperature.
Tip: Add crumbled feta for an extra-indulgent version!
A big thank you to Adnan for this delicious recipe for roasted Delicata squash salad with barley and pomegranate, which definitely earns a spot in our Chef’s Recipes section. Check out the video version of this dish below (French only). Try it today and enjoy. Bon appétit, everyone!