This fall inspired Roasted Butternut Squash Barley Salad shows that greens are not always necessary to make a healthy salad that is delicious, seasonal and filling.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pearl barley. Any type of grain will do here, like farro, quinoa, rice, couscous. Cook according to direction on packaging. A chewy, nutty ingredient, full of fiber.
- Apple. Pick a sweet crispy type. Cut in small pieces, keep skin on. Sweet crunchy ingredient.
- White beans. Cannellini beans or great Northern Beans or any other type. Cook in a little bit of oil with garlic. Mild flavored, pale colored ingredients, containing vegetable protein, fiber and minerals.
- Butternut Squash: Pumpkin or sweet potato will do as well. Cut into small pieces and roast in the oven. Ingredient with vibrant color, high in magnesium, sweet flavor especially after roasting.
- Celery: Chop in small pieces. Highly crunchy ingredient with a lot of fiber.
- Walnuts: Pecan, pine nuts, pistachios or almonds. All will do well.
My standard philosophy in making salads in trying to create a combination of colors, textures and flavors and I always try to let the ingredients dominate rather than the dressing. The dressing is in the background, enhancing the flavors of the ingredients. It may add some color but should not be dominant in my view.
How to Make Roasted Butternut Squash Barley Salad
- Step 1 – Roast the butternut squash in the oven for 30-35 minutes and allow to cool.
- Step 2 – Cook the pearl barley according to the directions on the packaging and allow to cool.
- Step 3 – Heat the olive oil in a skillet, add the garlic and cook until translucent. Add the white beans and cook for about 10 minutes. Allow to cool.
- Step 4 – Transfer all chopped and cooled ingredients into a bowl and mix.
- Step 5 – Make the dressing by mixing all the ingredients and add the dressing to the salad ingredients and mix again.
- Step 6 – Add salt and pepper to taste. Sprinkle with parsley and plate.
I hope you will enjoy this Roasted Butternut Squash Barley Salad.
Roasted Butternut Squash Barley Salad
This healthy fall inspired Roasted Butternut Squash Barley Salad shows that greens are not always necessary to make a healthy salad that is delicious, seasonal and filling.
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Servings: 2 people
Ingredients
- 1/2 butternut squash cubed
- 1/2 cup pearl barley
- 1 apple skin on, chopped
- 1 stalk celery chopped
- 1/4 cup walnuts chopped
- 1 can cannellini beans 15.5 ounces, drained and rinsed
- 1 tablespoon olive oil
- 1 clove garlic finely chopped
- parsley finely chopped
- salt & pepper
Dressing
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- salt & pepper
Instructions
- Roast the butternut squash in a 400 degrees F oven for 30-35 minutes and allow to cool.
- Cook the pearl barley according to the directions on the packaging and allow to cool.
- Heat the olive oil in a skillet, add the garlic and cook until translucent. Add the white beans and cook for about 10 minutes. Allow to cool. (Note 1)
- Transfer all chopped and cooled ingredients into a bowl.
- Make the dressing by mixing all the ingredients.
- Add the dressing to the salad ingredients and mix again.
- Add salt and pepper to taste.
- Sprinkle with parsley and plate.
Notes
- Instead of a clove of garlic you can use garlic paste. The tube will show how much to use.
Nutrition
Calories: 826kcal | Carbohydrates: 112g | Protein: 22g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Sodium: 530mg | Fiber: 26g | Sugar: 17g
Nutrition information is automatically calculated, so should only be used as an approximation.
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