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Recipes

6-Ingredient Persian-Inspired Citrus and Mint Barley Salad

Ellen Gibbs

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.

Salad

Photo by Ellen Gibbs

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Persian-Inspired Barley Salad

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesServings:4 servings

Ingredients

Instructions

  1. Photo by Ellen Gibbs

    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.

  2. Photo by Ellen Gibbs

    Bring two cups of water to a boil. Add the barley, stirring occasionally. Cook until the water has been absorbed, about 10 minutes.

  3. Photo by Ellen Gibbs

    Reserve 1 teaspoon of zest before segmenting your orange. Add orange segments and zest to a large bowl.

  4. Photo by Ellen Gibbs

    Coarsely chop the mint, adding it to the bowl.

  5. Photo by Ellen Gibbs

    Finally, stir in the cooked butternut squash and barley. Can be served immediately, or chilled in the refrigerator for up to a week.

I'm a senior at the University of New Hampshire, majoring in communication. Yogi who enjoys cooking whole foods through time-honored methods. When I'm not in the kitchen, I'm usually fantasizing about new flavor combinations or hovering over a plate of food with a camera.