Butternut squash, arugula and barley combine to make a great fall salad, packed with nutrition.
RECIPE INSTRUCTIONS
1. Preheat oven to 425F. Line a baking sheet with foil and spray with vegetable oil.
2. In a bowl, combine squash, oil, and cumin. Mix well and spread on baking sheet.
3. Bake for approximately 15 minutes, or just until tender.
4. Meanwhile, bring barley and water to a boil. Cover and simmer for approximately 30 minutes, or just until tender. Drain well and rinse with cold water until no longer warm. Add to large serving bowl.
5. In large skillet sprayed with vegetable oil, sauté mushrooms for about ten minutes, just until tender. Add to barley, along with butternut squash, dried cranberries, fresh parsley and arugula.
6. To make the dressing: Combine the garlic, mustard, vinegar, maple syrup, olive oil, lemon juice, and salt and pepper.
7. Add dressing to the barley mixture and toss well. Garnish with almonds.
INGREDIENTS
1 lb butternut squash, cubed
1 ½ Tbsp olive oil
½ tsp ground cumin
1 cup pearl barley or farro
2 cups water
8 oz oyster mushrooms, chopped
¼ cup dried cranberries
¼ cup chopped parsley or basil
2 cups arugula leaves
Maple Dressing
1 tsp minced garlic
½ tsp Dijon mustard
1 Tbsp cider vinegar
2½ Tbsp maple syrup
3 Tbsp olive oil
2 tsp lemon juice
pinch of salt and pepper
Garnish
¼ cup toasted sliced almonds
NOTES
Serves 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Nutritional Information per Serving
Calories 320
Fat 13g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 75mg
Carbohydrates 47g
Fibre 9g
Protein 6g
