Warm Autumn Salad
Ingredients
- 1 butternut squash (medium, about 2 pounds, or pre-chopped fresh or frozen)
- 1 tsp. canola oil
- 2 tsp. curry powder (optional)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 small onion (thinly sliced)
- 3/4 cup uncooked pearled barley
- 1 lb. fresh spinach (arugula, kale or other green, washed and dried)
- 1 can cannellini or other white beans (drained and rinsed)
- 1/4 cup apple cider vinegar (plus more to taste)
- 2 Tbsp. olive oil
- 1/3 cup walnuts (chopped)
- 1/3 cup dried cranberries
Instructions
- Preheat oven to 375°F. Line a sheet pan with foil or parchment paper.
- Peel the tough skin from the squash. Cut the squash in half lengthwise. Scoop out all the seeds and cut the flesh into 1-inch chunks.
- Place squash chunks in a mixing bowl and toss with 1 teaspoon canola oil, curry powder, salt and pepper. Transfer chunks to lined sheet pan and place in oven. Roast for 15 minutes.
- Add onions to squash and toss well. Continue cooking until squash and onions are tender and squash is beginning to brown.
- While squash is cooking, place barley, 2¾ cup water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover with a lid and cook about 20 minutes, or until liquid is absorbed and grain is tender but not mushy. Remove from heat and set aside.
- On a large platter or 6 individual plates, layer the fresh greens, cooked barley, roasted squash, onion and beans. Drizzle with vinegar and oil, then top with walnuts and cranberries. Serve immediately.
Notes
GREAT ADDITIONS/SUBSTITUTIONS
Try other types of grains like quinoa, brown rice, or bulgur wheat. Experiment with your favorite nuts, dried fruit and beans!
Nutrition
Calories: 290kcal | Carbohydrates: 46g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 229mg | Potassium: 1027mg | Fiber: 10g | Sugar: 9g | Vitamin A: 20401IU | Vitamin C: 49mg | Calcium: 163mg | Iron: 4mg