Ingredients
SALAD INGREDIENTS
- 2 cups cubed butternut squash
- 1 Tbsp. olive oil
- 1 Tbsp. chopped fresh sage or 1 tsp. dried sage
- 2 cups barley cooked per package directions
- 1/2 cup dried cranberries
- 8 cups fresh kale spinach, romaine or other leafy green of your choice
- 1 15- oz. can chickpeas or other canned beans of your choice drained and rinsed
- 1/4 cup toasted chopped nuts of your choice (optional)
VINAIGRETTE INGREDIENTS
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 cloves finely minced garlic
- pinch of pepper
- pinch of salt
Instructions
- Preheat oven to 375° F. Line a sheet pan with foil.
- Add cubed squash, oil and sage to sheet pan and toss together. Roast about 30 minutes or until squash is tender and beginning to brown.
- In a large salad or serving bowl, layer the barley, leafy greens, chickpeas, cranberries and nuts. Set aside.
- Whisk together the vinaigrette with a pinch of salt and pepper.
- When squash is done, toss well with other salad ingredients.
- Drizzle with vinaigrette and serve.
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