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

• 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.

  

• 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.

  

• Step 3

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

  

• Step 4

  Coarsely chop the mint, adding it to the bowl.

  

• 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.