How To Make Squash & Barley Salad with Balsamic Vinaigrette
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Serves:
Ingredients
- 1 butternut squash, peeled, seeded, and diced
- 1 cup pearl barley
- 2 cups vegetable broth
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup toasted walnuts
Instructions
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Preheat oven to 400°F (200°C). Place diced squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes until squash is tender and slightly caramelized.
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In a medium saucepan, bring vegetable broth to a boil. Add barley, reduce heat to low, cover, and simmer for 30-35 minutes until barley is tender and liquid is absorbed.
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In a small bowl, whisk together balsamic vinegar, olive oil, dijon mustard, honey, salt, and pepper to make the vinaigrette.
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In a large bowl, combine roasted squash, cooked barley, mixed greens, feta cheese, dried cranberries, and toasted walnuts. Drizzle with the balsamic vinaigrette and toss to coat.
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Serve the salad immediately and enjoy!
Nutrition
- Calories : 287kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 8mg
- Sodium : 442mg
- Total Carbohydrates : 46g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 7g
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