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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