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Barley And Butternut Squash Salad

This seasonal salad featuring vegan feta is utterly delicious, filling and flavoursome but also super simple

Ingredients

  • 1 butternut squash or small pumpkin – cut into small pieces and deseeded
  • 2 cups of pearl barley
  • 1 shallot finely sliced
  • 2 cloves of garlic – crushed
  • 750 ml of veggie stock
  • The seeds of 1 pomegranate
  • A generous handful of rocket
  • 2 tbsp of extra virgin olive oil
  • The juice of 1/2 lemon
  • Around 100g of feta style vegan cheese
  • Salt & pepper to taste

Instructions

  • Add the chopped butternut squash, shallot & garlic to a large tray.
  • Drizzle 1 tbsp of olive oil.
  • Add in the barley and cover with the veggie stock. Mix everything together.
  • Cover with some foil and roast in the oven for 40 minutes.
  • Remove the foil and cook for another 5-10 minutes until all the water has evaporated and the barley is soft.
  • Remove from the oven and sprinkle over the pomegranate seeds, rocket, and lemon juice.
  • Serve with an extra drizzle of olive oil and the crumbled vegan feta. 

Notes

This recipe was republished with permission from Happy Skin Kitchen. Find the original recipe here

Elisa (Happy Skin Kitchen)

Elisia is an Italian plant-based food blogger based in London. She has a passion for healthy food, cooking and living. After struggling with hormonal acne after moving to London in 2008, she began a mission to clear her skin through a 360 degree holistic approach. Happy Skin Kitchen is Elisa's everyday journey towards better skin and all-round good health.