Fall is slowly approaching! Although it doesn’t feel like it outside quite yet, I took it upon myself to get a jump start on testing dishes with fall flavors.
Butternut squash is one of my absolute favorite veggies. It’s creamy and buttery texture is so comforting. Paired with kale and sundried tomatoes, this dish is full of flavor, color and added health benefits. Cheers to that!
Barley Salad with Roasted Butternut Squash and Kale
Serves 4-6
All you need:
1 small butternut squash
1 small red onion, peeled and diced
2 garlic cloves, minced
1/2 cup sundried tomatoes, julienned
2-3 kale leaves, stemmed and chopped
15 kalamata olives, halved
5 basil leaves, chopped
1 cup dried barley, cooked and cooled
Olive oil
Salt and pepper, to taste
Dressing
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1/2 teaspoon honey
Feta cheese, for topping (optional)
All you do:
1. Preheat oven to 450 degrees. Peel butternut squash and dice into pieces. Drizzle with olive oil, salt and pepper and bake for 20 minutes.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add red onion and cook 2-3 minutes, or until slightly golden. Add garlic and cook for 1 minute longer.
3. Add sundried tomato and kale and stir until kale is slightly wilted, 4-5 minutes. Remove from heat.
4. In a large mixing bowl, combine roasted butternut squash and kale mixture.
5. Add olives, basil and cooked barley.
6. In a small bowl, combine dressing ingredients. Pour over the salad and toss to combine.
7. Spoon salad into bowls and top with feta cheese, if desired. Serve warm or keep in the fridge for up to 2 days.