Warm Autumn Salad

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 1 medium butternut squash (about 2 pounds), or pre-chopped fresh or frozen
  • 1 teaspoon canola oil
  • 2 teaspoons curry powder (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small onion, thinly sliced
  • 3/4 cup uncooked pearled barley
  • 1 pound fresh spinach, arugula, kale or other green (washed and dried)
  • 1 can cannellini or other white beans, drained and rinsed
  • 1/4 cup apple cider vinegar, plus more to taste
  • 2 tablespoons olive oil
  • 1/3 cup chopped walnuts
  • 1/3 cup dried cranberries

Instructions

1. Preheat oven to 375°F. Line a sheet pan with foil or parchment paper.

2. Peel the tough skin from the squash. Cut the squash in half lengthwise. Scoop out all the seeds and cut the flesh into 1-inch chunks.

3. Place squash chunks in a mixing bowl and toss with 1 teaspoon canola oil, curry powder, salt and pepper. Transfer chunks to lined sheet pan and place in oven. Roast for 15 minutes.

4. Add onions to squash and toss well. Continue cooking until squash and onions are tender and squash is beginning to brown.

5. While squash is cooking, place barley, 2 3/4 cup water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover with a lid and cook about 20 minutes, or until liquid is absorbed and grain is tender but not mushy. Remove from heat and set aside.

6. On a large platter or 6 individual plates, layer the fresh greens, cooked barley, roasted squash, onion and beans. Drizzle with vinegar and oil, then top with walnuts and cranberries. Serve immediately.

 

GREAT ADDITIONS/SUBSTITUTIONS

Try other types of grains like quinoa, brown rice, or bulgur wheat. Experiment with your favorite nuts, dried fruit and beans!

TOOLS & EQUIPMENT

Sheet pan, aluminum foil, vegetable peeler, spoon, knife, cutting board, measuring cup, measuring spoons, saucepan and lid, measuring cup

Nutritional Information

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