Whole grains, vegetables, and tart cranberries come together in a bowl of hearty goodness.
Change up the go-to pasta salad routine with this amazing barley and butternut squash salad. We adore this recipe because it’s healthy and it tastes great. When you’re looking for a little something different that is both delicious and good for you, look no further than this super satisfying salad. The nuttiness and chewy texture of the barley balances the sweet firmness of the butternut squash. Not a barley fan? Try farro as a alternative grain. This barley and butternut squash combo will fill you with fiber, beta carotene and loads of Vitamin A. For some extra vitamins, throw in some optional greens, such as spinach or arugula, and add a little more protein with some pepitas (roasted and seasoned pumpkin seeds). A super quick and easy homemade vinaigrette is a light and refreshing finish to the salad. Be sure to save leftovers for tomorrow’s lunch!
Barley and Butternut Squash Salad
Serves 4-6 1 hour
- 1 cup uncooked barley
- 3 cups butternut squash (1 whole butternut squash), peeled, seeded and diced
- 1/3 cup dried cranberries
- 1 tablespoon mint, finely cut (optional)
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil, divided
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons honey
- 1 tablespoon red onion, finely diced
- Salt and pepper, to taste
- Preheat oven to 400°F. Line a baking sheet with foil.
- Cook barley according to the package instructions. Let cool to room temperature and set aside.
- Toss butternut squash cubes with 1 tablespoon olive oil. Season with salt and pepper.
- Roast squash until tender, 20 to 30 minutes.
- For the vinigarette, whisk together remaining olive oil, apple cider vinegar, honey and red onion with a pinch of salt and black pepper.
- In a large bowl, combine squash, barley, dried cranberries, parsley and red pepper flakes. Toss with vinaigrette and add mint as garnish. Enjoy either warm or cold!
Recipe adapted from Recipe Runner