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Comforting Barley Salad in a Bowl

Ultimate Healthy Comfort: Recipe for Barley, Butternut Squash and Walnuts

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  • Author: nicholebanducci
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes

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.