Barley Salad with Herbs and Squash


Prep time: 10 Minutes
Cook time: 40 Minutes
Total time: 50 Minutes
Serves: 6 Servings

  • 1 Butternut or other winter squash
  • 1 1/2 cups pearl barley
  • 2 tbs finely chopped shallots
  • 1/4 cup Durant Olive Mill evoo, plus 3 tbs for squash
  • Sea salt & freshly cracked black pepper
  • 1 tbs Dijon Mustard
  • 3/4 cup roughly chopped fresh herbs.  Great with parsley, dill, mint and chives.


  1. Preheat oven to 400◦ F.
  2. Cut butternut squash lengthwise, remove inner flesh and seeds, peel, and cut into .5″ cubes.  Toss with 3 tablespoons of Durant Olive Mill evoo, salt and pepper. Place on parchment lined baking sheet.  Bake for 25-30 minutes, turning at the halfway point.
  3. Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary
  4. Meanwhile, place shallot in a large bowl, and whisk in mustard, Durant Olive Mill evoo, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  5. Stir in barley, squash and herbs. Serve warm or chilled.