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Butternut Squash and Barley Salad

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Course: Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Calories: 700kcal

Ingredients

SALAD INGREDIENTS

  • 2 cups butternut squash (cubed)
  • 1 Tbsp. olive oil
  • 1 Tbsp. chopped fresh sage or 1 tsp. dried sage
  • 2 cups barley (cooked per package directions)
  • 1/2 cup dried cranberries
  • 8 cups fresh kale (spinach, romaine or other leafy green of your choice)
  • 15 oz. can chickpeas or other canned beans of your choice (drained and rinsed)
  • 1/4 cup toasted chopped nuts of your choice (optional)

VINAIGRETTE INGREDIENTS

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves finely minced garlic
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375° F. Line a sheet pan with foil.
  • Add cubed squash, oil and sage to sheet pan and toss together. Roast about 30 minutes or until squash is tender and beginning to brown.
  • In a large salad or serving bowl, layer the barley, leafy greens, chickpeas, cranberries and nuts. Set aside.
  • Whisk together the vinaigrette with a pinch of salt and pepper.
  • When squash is done, toss well with other salad ingredients.
  • Drizzle with vinaigrette and serve.

Nutrition

Calories: 700kcalCarbohydrates: 108gProtein: 19gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gSodium: 337mgPotassium: 999mgFiber: 25gSugar: 16gVitamin A: 11673IUVitamin C: 55mgCalcium: 226mgIron: 6mg
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Nutrition Facts
Butternut Squash and Barley Salad
Amount per Serving
Calories
700
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
17
g
Sodium
 
337
mg
15
%
Potassium
 
999
mg
29
%
Carbohydrates
 
108
g
36
%
Fiber
 
25
g
104
%
Sugar
 
16
g
18
%
Protein
 
19
g
38
%
Vitamin A
 
11673
IU
233
%
Vitamin C
 
55
mg
67
%
Calcium
 
226
mg
23
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.