
Serves 4 servings
Ingredients
- 2 cups diced butternut squash or other winter squash
- 1/2 red onion
- 2 Tbls. avocado oil
- 1 Tbls. balsamic vinegar
- 2 tsp. thyme
- 2 tsp. rosemary
- sea salt
- 2 cups water
- 1 cup barley
- 2 cups arugula
- 1/2 cup dried, unsweetened cranberries, cherries or figs
- 1/2 small apple, shredded
- Topping Ideas: salty pepitas, goat or feta cheese, toasted pecans
- Add a Protein: shredded chicken or roast, baked tempeh
Dressing
- 2 Tbls. olive oil
- 2 tsp. red wine vinegar
- 2 tsp. balsamic vinegar
- 1 tsp. date syrup
- 1/2 tsp. garlic powder
- 1/2 tsp. Dijon mustard
- salt & pepper
Directions
- Preheat & Bake. Preheat oven to 400F. Toss squash, onion, oil, balsamic & seasonings to coat, layer on a baking dish and bake 30-35 minutes.
- Cook Barley. Bring water to a boil, add barley and reduce heat to a simmer for 20-25 minutes. Alternatively, cook in less time using Instant Pot. When done, drain barley and set aside.
- Dressing. Whisk together all dressing ingredients.
- Assemble & Serve. Toss cooked veggies with cooked barley and 1/2 of the dressing. Divide arugula between plates and top with barley mixture. Finish with remaining dressing and any desired toppings and protein.
Notes
- If you are gluten free, substitute the barley for buckwheat grouts or wild rice.
Nutrition Facts (per serving):
Calories: ~800kcal, Protein: 21g, Carbohydrates: 45g, Dietary Fiber: 22g, Sugars: 4g, Fat: 8g, Saturated Fat:2g
