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.
It’s a hearty combination of cooked barley, cinnamon, nutmeg and brown sugar roasted butternut squash.
There’s a bright refreshing pomegranate dressing that gets drizzled and tossed into the squash salad making for one heck of a Thanksgiving side dish.
Our holidays are never complete without butternut squash somehow incorporated in the menu 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.
In fact, it reminds me a lot of the stuffing in this stuffed delicata squash recipe just without the meat!
Check out my guide to winter squash or, this post on how to cook buttercup squash for other squash options you could use as substitutes in this butternut barley salad.
I’m not sure it beats Grenadian weather, but I might miss this too.
MORE SQUASH RECIPES TO TRY:
Stuffed Red Kuri Squash
Delicata Squash Flatbread with Pecans, Cherries and Ricotta
Air Fryer Butternut Squash
Roasted Sweet Dumpling Squash with Tahini Maple Dijon Sauce
Thai Buttercup Squash Soup
Barley Butternut Squash Salad
Ingredients
- 3/4 cup uncooked barley
- 1 1/2 cups water
- 4 cups chopped butternut squash, about 1 inch cubes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon chopped rosemary
- 1 tablespoon brown sugar
- salt and pepper
- 1/2 cup dried cranberries, or cherries
- 1/2 cup pomegranate arils
- cranberry vinaigrette for dressing
Instructions
- Preheat oven to 400 degrees.
- Combine barley and water in a medium sauce pan. Bring to a boil, cover and lower to a simmer. Cook until all water is absorbed, about 20 minutes. Turn off heat and set aside.
- Meanwhile, toss butternut squash with olive oil, cinnamon, nutmeg, rosemary, brown sugar, salt and pepper. Spread out on a baking sheet.
- Roast squash in oven for about 25-30 minutes, tossing occasionally until starting to caramelize on the edges.
- Combine the barley, butternut squash, cranberries and pomegranate in a large bowl.
- Season to taste with more salt, pepper and rosemary if desired.
- Drizzle cranberry vinaigrette on top, toss again to coat and transfer to a serving bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post is sponsored by the Grain Foods Foundation through Collectively. All opinions, content and photography are my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Butternut squash & grains is waaay better than mushy squash! Hope your trip rocked!
If it makes you feel any better, I would trade places with you in a heart beat. Seriously… there will be so many Thanksgivings to spend feeding the fire, bundling up and eating Turkey… you are making a unique Thanksgiving memory. Enjoy!
Of COURSE you are going to feel a little nostalgic missing Thanksgiving. But enjoy where you are!
This is perfect, all the way around! I’m sure this tastes amazing (and the vinaigrette? yum!), and it’s just so pretty, too!
I love my moms food, but would choose the beach and sand everytime!
First, this salad looks fantastic! I’ve got most of the ingredients on hand and a new food processor arriving this week, so this will definitely make the menu. Second, you’re in Grenada!? I ran over to Facebook like I didn’t believe what I just read and needed to see more proof. Too cool! I left Grenada this summer after living there since 2011. It’s a small island and many people don’t even know it exists, so it’s always fun to find someone who has been there, too. Enjoy your time there! I can’t wait to read more about it.
I would trade Thanksgiving for the Caribbean in a heartbeat! I’d just make this salad when I get back! Jealous. Pinned!