roasted butternut & barley salad

It’s been a while since I’ve updated this space, but I’ve dusted off the DSLR and present you with a delicious grain salad!

This recipe features roasted butternut squash, but you could really incorporate any sweet fall squash such as delicata, kabocha, or even acorn squash. They are a great source of dietary fiber and a whole cup of butternut squash has almost half the recommended daily dose of vitamin C.

I’ve also included barley, which is definitely one of my favorite grains! I prefer the hulled barley because it is nuttier, is considered a whole grain, and therefore has more fiber. Pearl barley has the bran removed, but still has chewiness that is similar to pasta. This 10 minute barley from Trader Joe’s cooked up so quickly and tastes great. I cooked up the pot of barley last night and let it chill in the fridge overnight. I had some cold right out of the fridge for breakfast this morning at work with plain yogurt, sliced banana, and cinnamon. Very filling!

Roasted Butternut & Barley Salad

Inspiration from: Farm House Delivery

1/2 medium size fall squash, peeled and cut into cubes

1 cup of pearled or hulled barley, cooled after cooking (bring to a boil with 2.5 cups water, then simmer for 10 minutes)

3 green onions, diced

1/3 cup parsley, diced

1 small red bell pepper, diced

1/3 cup feta cheese

1/2 tsp dijon mustard

1 lemon, juiced

salt + pepper to taste

1/3 cup olive oil + 1 tbsp oil for squash

Preheat the oven to 400. Spread the cut squash onto a large baking sheet. Drizzle with 1 tbsp olive oil and a sprinkle of salt. Roast the squash for 35-40 minutes until brown, tossing occasionally.