Name: Squash & Barley Salad with Balsamic Vinaigrette Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
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

Photos of Squash & Barley Salad with Balsamic Vinaigrette Recipe

How To Make Squash & Barley Salad with Balsamic Vinaigrette

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Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

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

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.
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.
In a small bowl, whisk together balsamic vinegar, olive oil, dijon mustard, honey, salt, and pepper to make the vinaigrette.
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.
Serve the salad immediately and enjoy!