Barley Butternut Squash Salad
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.
Servings: 6 servings
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
Serving: 1SERVING | Calories: 309kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 136mg | Fiber: 10g | Sugar: 18g