Warm Roasted Squash and Barleysalad

Hartford Courant

Yield: 6 servings ( Serving Size: 1cup )
Community Recipe from


  • 1 cup(s) barley
  • 3/4 cup(s) onionand celery chopped
  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) goldenraisinsplumped
  • 1 cup(s) roasted winterr squasn
  • 2 sweet pot med
  • 1 dash(es) hot sauce
  • 1/2 cup cup(s) olive oil
  • 6 tablespoon(s) lemon juice


  1. Place barley in saucepan with h2o 1 inch higher than barley. Coo35min or until aldente. Sauteonion andceleryin1 Tbsp olive oil. Add to cooked barley stir in the raisins and cool. Add salt andpepperto taste

  2. Add 1/2 cup oliveoil andlemon juice. Pour over barley mixture, mix well. Gently fold in sweetpot and winte rsquash. Add hot sauce. Serve warm or at room temp
February 2013

This recipe is a personal recipe added by MissRobbie23 and has not been tested or endorsed by MyRecipes.

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