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 this recipe, do remember to tag @kanikas__kitchen.I would love to see your creations.
Ingredients:
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.
