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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

  1. Preheat & Bake. Preheat oven to 400F. Toss squash, onion, oil, balsamic & seasonings to coat, layer on a baking dish and bake 30-35 minutes.
  2. 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.
  3. Dressing. Whisk together all dressing ingredients.
  4. 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

  1. 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