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.


Photo by Ellen Gibbs

Persian-Inspired Barley Salad

  • Prep Time:15 minutes
  • Cook Time:15 minutes
  • Total Time:30 minutes
  • Servings:4
  • Easy


  • 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
Photo by Ellen Gibbs
  • Step 1

    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.

    Photo by Ellen Gibbs
  • Step 2

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

    Photo by Ellen Gibbs
  • Step 3

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

    Photo by Ellen Gibbs
  • Step 4

    Coarsely chop the mint, adding it to the bowl.

    Photo by Ellen Gibbs
  • Step 5

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

    Photo by Ellen Gibbs