Butternut and Barley Salad
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8-10 1x
Ingredients
Scale
- 1 cup pearled barley
- 3 cups vegetable stock
- 1 small butternut squash (1.5–2 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
Instructions
- 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.
- Meanwhile, set oven to 425ºF
- 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.
- Combine dressing ingredients in a small bowl.
- Toss warm barley with squash with half the dressing
- Arrange greens in the bottom of a salad bowl and loosely pile barley mixture on top.
- Sprinkle with toasted pumpkin seeds and dried fruit. Drizzle with remaining dressing.
- (If making ahead, gently combine barley, squash, seeds and fruit with the dressing. Add greens and cheese to each serving individually)
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 9
- Fat: 9.8
- Carbohydrates: 41
- Protein: 6.5
Find it online: https://hilahcooking.com/butternut-barley-salad/