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.
Prep Time15 minutesmins
Cook Time35 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/2butternut squashcubed
1/2cuppearl barley
1 appleskin on, chopped
1stalkcelerychopped
1/4cupwalnutschopped
1cancannellini beans15.5 ounces, drained and rinsed
1tablespoonolive oil
1clovegarlicfinely chopped
parsleyfinely chopped
salt & pepper
Dressing
3 tablespoons olive oil
1tablespoonwhite wine vinegar
1teaspoonmustard
1teaspoonmaple 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.