{"id":33435,"date":"2025-10-20T13:05:33","date_gmt":"2025-10-20T17:05:33","guid":{"rendered":"https:\/\/www.legroupemaurice.com\/?p=33435"},"modified":"2025-10-20T13:05:33","modified_gmt":"2025-10-20T17:05:33","slug":"recipe-for-roasted-delicata-squash-barley-and-pomegranate-salad","status":"publish","type":"post","link":"https:\/\/www.legroupemaurice.com\/en\/articles\/recipe-for-roasted-delicata-squash-barley-and-pomegranate-salad\/","title":{"rendered":"Recipe for Roasted Delicata Squash, Barley and Pomegranate Salad"},"content":{"rendered":"

A delicious salad is something you can savour any time of the year! The key is picking the right seasonal ingredients \u2013 and most importantly, the ones that excite your palate. Today, Adnan El-Khoury, culinary chef at Le Groupe Maurice<\/strong> shares his recipe for a roasted Delicata squash salad with barley and pomegranate: a delightful mix of textures and flavours. Let\u2019s get cooking!<\/strong><\/p>\n

Roasted Delicata squash salad with barley and pomegranate<\/h2>\n

Ingredients (serves 4)<\/h3>\n
    \n
  • 1 Delicata squash, seeded, unpeeled and cut into half-moons<\/li>\n
  • 150\u00a0g (about \u00be cup) barley, quinoa or brown rice<\/li>\n
  • 1 pomegranate, seeds removed<\/li>\n
  • 120\u00a0g (about \u00bd cup) red onion, finely chopped<\/li>\n
  • 10\u00a0g (1 heaping cup) baby spinach or arugula<\/li>\n
  • 20\u00a0g (2 tbsp) raw, unsalted pumpkin seeds<\/li>\n
  • 20\u00a0g (2 tbsp) walnuts or almonds<\/li>\n
  • 5\u00a0g (1 tsp) ground cumin<\/li>\n
  • 5\u00a0ml (1 tsp) maple syrup or honey<\/li>\n
  • Olive oil<\/li>\n
  • Salt and pepper to taste<\/li>\n
  • 100\u00a0g (about 2\/3<\/sup> cup) crumbled feta\u00a0\u2013\u00a0optional<\/li>\n<\/ul>\n

     <\/p>\n

    For the dressing<\/h3>\n
      \n
    • 30\u00a0ml (2 tbsp) lemon juice<\/li>\n
    • 15\u00a0ml (1 tbsp) balsamic or apple cider vinegar<\/li>\n
    • 60\u00a0ml (4 tbsp) olive oil<\/li>\n
    • 5\u00a0g (1 tsp) whole-grain mustard<\/li>\n
    • Salt and pepper<\/li>\n<\/ul>\n

       <\/p>\n

      Preparation of the roasted Delicata squash salad with barley and pomegranate<\/h3>\n
        \n
      1. Rinse the barley under cold water, then cook it in a large pot of salted boiling water for 25 to 30\u00a0min., until tender but still firm. Drain and keep warm.<\/li>\n
      2. Preheat the oven to 200\u00b0C (392\u00b0F). 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.<\/li>\n
      3. Place the half-moons on a baking sheet, drizzle with olive oil and season with salt and pepper to taste.<\/li>\n
      4. Roast in the oven for 25 to 30\u00a0min., turning halfway through. The squash should be golden and tender.<\/li>\n
      5. 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.<\/li>\n
      6. 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).<\/li>\n
      7. Pour in the dressing and mix well.<\/li>\n
      8. Serve warm or at room temperature.<\/li>\n<\/ol>\n

        Tip:<\/strong> Add crumbled feta for an extra-indulgent version!<\/p>\n

         <\/p>\n

        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 <\/strong>Chef\u2019s Recipes<\/strong><\/a> section. Check out the video version of this dish below (French only). Try it today and enjoy. Bon app\u00e9tit, everyone!<\/strong><\/p>\n