Recipe
6-Ingredient Persian-Inspired Citrus and Mint Barley Salad
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
Ingredients
- 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
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