Warm Salad With Barley Pearl

• 1 3/4 cups barley pearls
• 1 pomegranate
• 3/4 pound butternut squash
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 bunch dill
• 4 3/8 tablespoons pecans
• 1 orange juice and zest
• 2 tablespoons rapeseed oil
• 1 tablespoon white balsamic vinegar

1. Cook the barley pearl in salted boiling water until tender.
2. Drain, and set aside.
3. While the barley is cooking, peel 1/2 of the squash, remove the seeds, and cut into small cubes.
4. Heat a pan with 2 tablespoons of olive oil.
5. Add the squash cubes, and cook for about 15 minutes over high heat, stirring often.
6. Add 2 tablespoons of soy sauce, and mix.
7. Add 2 tablespoons of water, and cook over medium heat for about 10 minutes.
8. (Do not add salt because the soy sauce has enough).
9. In a bowl, pour the cooked barley, add the orange zest and juice.
10. Add rapeseed oil and balsamic vinegar.
11. Add the diced squash, and half of the chopped dill. Open the pomegranate, remove seeds, and add them to the mixture.
12. Fry the pecans for 3 to 4 minutes, break into small pieces, and add to salad.
13. Mix all the ingredients in the salad, add salt and pepper.
14. Serve warm.

barley pearls, pomegranate, butternut squash, olive oil, soy sauce, dill, pecans, orange juice, rapeseed oil, white balsamic vinegar

Taken from www.yummly.com/recipe/Warm-Salad-with-Barley-Pearl-782196 (may not work)