Roasted Squash and Barley Salad

Roasted Squash and Barley Salad

This hearty and satisfying Squash and Barley Salad is the perfect way to embrace the chilly winter months. Bursting with flavor and goodness, it's a complete meal in itself that's also ideal for meal prepping!

If you make these, do remember to tag me @Kanikas_Kitchen. I would like to see what you create!

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I am Kanika.

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Ingredients

For the Roasted Vegetables:

  • 1 butternut squash, peeled and diced
  • 2 zucchinis, diced
  • 1 cup broccoli florets (washed)
  • 1 tbsp olive oil

For the Salad:

  • 2 cups baby spinach
  • 2 tomatoes, diced
  • 1/2 cup capers
  • 1/2 cup sliced black olives
  • 1 small onion, diced
  • 1 cup pepita seeds
  • 2 cups chopped basil
  • 2 cups cooked pearl barley (boiled in water for 20 mins)

For the Dressing:

  • 1/2 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 tbsp dijon mustard

Method

  • Heat the oven to 180°C. Place the butternut squash, zucchinis, and broccoli on a baking tray. Toss with 1 tbsp olive oil and roast for 20 mins.
  • While the vegetables are roasting, whisk together the dressing ingredients in a nutribullet or a bowl.
  • Add the cooked pearl barley to a large mixing bowl and pour the dressing over it. Mix well and let it cool.
  • Once the roasted vegetables are ready, add them to the salad bowl along with baby spinach, tomatoes, capers, black olives, onion, pepita seeds, and chopped basil.
  • Mix the salad ingredients well and store the salad in the refrigerator.
  • The salad can be enjoyed warm or cold and is perfect for meal prep.
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