Butternut and Barley Salad

butternut barley salad

4.7 from 17 reviews


  • 1 cup pearled barley
  • 3 cups vegetable stock
  • 1 small butternut squash (1.52 pounds)
  • 1 tablespoon coconut oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 6 cups baby kale or spinach
  • 1/2 cup toasted pumpkin seeds (Pepitas)
  • 1/2 cup raisins or dried cranberries or cherries
  • Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1/2 teaspoon salt


  1. Combine barley and stock in a covered pot and set to boiling. Reduce heat to simmer and cook 35-40 minutes until tender and most of the stock is absorbed. Turn of heat, remove lid and allow to cool.
  2. Meanwhile, set oven to 425ºF
  3. Peel, seed, and dice squash into 1/2″ pieces. Toss with coconut oil, curry powder and salt. Spread in a single layer on a large baking sheet and roast for 30 minutes until soft and browned. Remove and allow to cool.
  4. Combine dressing ingredients in a small bowl.
  5. Toss warm barley with squash with half the dressing
  6. Arrange greens in the bottom of a salad bowl and loosely pile barley mixture on top.
  7. Sprinkle with toasted pumpkin seeds and dried fruit. Drizzle with remaining dressing.
  8. (If making ahead, gently combine barley, squash, seeds and fruit with the dressing. Add greens and cheese to each serving individually)


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