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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Salads
Cuisine: American
Keyword: barley butternut squash salad, butternut squash salad with barley
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.