This barley butternut squash salad is filled with pomegranate, dried cranberries and rosemary. It’s tossed with a tangy cranberry vinaigrette dressing and perfect for your holiday table.
I’m having an internal debate as I sit here in 80 something degree weather with Caribbean blue skies and water, palm trees swaying and a slew of fun frozen drinks at my disposal. Do I really care that I’m missing Thanksgiving this year?
Half of me says “Girl, are you crazy? THIS is the life you were meant to live. You’re sitting outside in the sand getting tan while your husband is at home feeding a wood stove and putting on a down jacket, hat and gloves just to go outside.”
The other (nostalgic) half of me is saying “Of course you do. Ain’t no pina colada (even if it’s made with nutmeg and tastes like an amazing frozen eggnog slushie) gonna make up for missing mom’s stuffing!”
And then there’s this salad that I’ve partnered with the Grain Foods Foundation on; a hearty combination of cooked barley, cinnamon, nutmeg and brown sugar roasted butternut squash and bright refreshing pomegranate tossed together to make one heck of a Thanksgiving side dish.
Our holidays are never complete without butternut squash somehow incorporated in the meny but when it comes to Thanksgiving, another mashed squash or potato is just kind of boring. Pairing the butternut with the healthy, hearty barley is a fun twist on a grain salad and could even be used in place of stuffing if you’re looking for an easy (but just as delicious) way out.