Salad with cubed squash in a bowl with a gold fork.

Butternut Squash and Barley Salad

Everyday Delicious
Serving Time Icon 35 min
Serves Number Icon Serves 4-6

Here’s a fun and flavourful salad that is perfect to prepare ahead and bring to any get together to share.

Prep 20 min

Cook 35 MIN

Ingredients

Cheese Dressing

Overlay image Video play icon

Method

Cheese Dressing

In a small bowl, whisk together cheese, oil, vinegar, mustard, garlic, salt and pepper. 


Step 1

Place barley in a pot and cover with water about 4 inches (10 cm) above barley. Bring to a boil. Reduce heat; cover and simmer gently for about 30 minutes or until tender but firm. Drain well and set aside. 
 

Step 2

Preheat oven to 400F (200 C). 


Step 3

In a large bowl, toss squash with oil, thyme and half each of the salt and pepper. Spread onto parchment paper lined baking sheet and roast for about 30 minutes or until tender and golden. Return squash to bowl and stir in barley, tomatoes, arugula, candied nuts, if using and cheese. Drizzle with dressing and toss well to combine. 
 

Candied Almonds: 

In a small skillet, heat 1/2 cup (125 mL) sliced almonds with 3 tbsp (45 mL) granulated sugar and 1 tbsp (15 mL) butter over medium low heat. Cook stirring for about 8 minutes or until almonds are golden. Spread onto plate and let cool completely before using. 

Nutritional Information

One Serving 1/6 Recipe

Calories 330
Protein 10 g
Carbohydrates 34 g
Fat 19 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 350 mg
Fibre 7 g
Sugars 3 g
Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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