Butternut Squash and Barley Salad


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  • 2 cups cubed butternut squash
  • 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
  • 1 15-oz. can chickpeas or other canned beans of your choice, drained and rinsed
  • 1/4 cup toasted, chopped nuts of your choice (optional)
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves finely minced garlic
  • Pinch of pepper
  • Pinch of salt


  1. Preheat oven to 375° F. Line a sheet pan with foil.
  2. 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.
  3. In a large salad or serving bowl, layer the barley, leafy greens, chickpeas, cranberries and nuts. Set aside.
  4. Whisk together the vinaigrette with a pinch of salt and pepper.
  5. When squash is done, toss well with other salad ingredients.
  6. Drizzle with vinaigrette and serve.

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