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–+ servings

Butternut Squash and Barley Salad

Print Recipe
Course Salad
Keyword salad, cranberries, barley, butternut squash
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8
Calories 700

Ingredients

SALAD INGREDIENTS

  • 2 cups butternut squash (cubed)
  • 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)
  • 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
  • Salt and pepper to taste

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.

Nutrition

Calories: 700kcal | Carbohydrates: 108g | Protein: 19g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Sodium: 337mg | Potassium: 999mg | Fiber: 25g | Sugar: 16g | Vitamin A: 11673IU | Vitamin C: 55mg | Calcium: 226mg | Iron: 6mg