This salad calls for adwiya, which is a combination of spices and rose petals, commonly used in Persian cuisine. When added to plain butternut squash, citrus and mint, you get a flavor that is bright, fruity, and floral. This 6-ingredient grain salad on top of a bed of fresh greens makes weeknight summer dinners a snap.
Persian-Inspired Barley Salad
- Prep Time:15 minutes
- Cook Time:15 minutes
- Total Time:30 minutes
- 2 cup diced butternut squash
- 1 tablespoon Persian adwiya spice
- 1 orange
- 1 8.8 oz bag of dried barley
- 3 tablespoon coarsely chopped mint
- 1 teaspoon orange zest
Preheat the oven to 450˚F. While the oven preheats, toss the diced butternut squash with the adwiya on a baking sheet. Bake for about 15 minutes, or until fork tender.
Bring two cups of water to a boil. Add the barley, stirring occasionally. Cook until the water has been absorbed, about 10 minutes.
Reserve 1 teaspoon of zest before segmenting your orange. Add orange segments and zest to a large bowl.
Coarsely chop the mint, adding it to the bowl.
Finally, stir in the cooked butternut squash and barley. Can be served immediately, or chilled in the refrigerator for up to a week.