Ingredients
Scale
BARLEY SALAD INGREDIENTS:
- 3 cups cooked Pearl Barley
- 1 cup roasted butternut squash (see ingredients and recipe, below)
- 1/3 cup walnuts, chopped
- 1/3 cup feta cheese crumbles (or vegan feta)
- 1/3 cup pomegranate seeds
- 6 Tbsp easy vinaigrette dressing (see ingredients and recipe, below)
- 1 tbsp fresh oregano, chopped
ROASTED BUTTERNUT SQUASH INGREDIENTS:
- 1 small butternut squash, diced
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
EASY VINAIGRETTE DRESSING INGREDIENTS:
- 1/2 cup olive oil
- 1/4 cup champagne vinegar
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
ROASTED BUTTERNUT SQUASH:
- Preheat oven to 400 degrees
- Dice small butternut squash into 1/2 inch pieces
- coat with olive oil, salt, pepper and garlic powder
- place on baking sheet and cook for 25-30 minutes till tender, but not soft
- Remove from oven and let cool
EASY VINAIGRETTE DRESSING:
- Mix olive oil, champagne vinegar, salt, pepper and garlic powder in a jar or small bowl
- Set aside to dress the salad, to taste
- Note – the recipe makes 10 tablespoons/5 servings, you’ll use about 6 tablespoons for this salad. Save the remaining amount for a future salad.
PEARL BARLEY:
- Cook the barley per package instructions (30 minutes for stovetop)
- Let cool
BUILDING THE SALAD:
- Add the cooked/cooled butternut squash & pearl barley to a large bowl
- Mix-in the walnuts, feta and pomegranate seeds
- Add the vinaigrette dressing, mix and season as needed to taste
- Garnish with freshly chopped oregano
Serve the salad right away (cool/room temperature) or store in the refrigerator for up to 3-4 days.