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Barley Butternut Squash Salad
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Ingredients
Barley Salad
- 3 ½ cups Arrowhead Mills Organic Pearled Barley cooked
- 3 cups roasted butternut squash pealed and cubed
- 1 pinch salt optional
- ½ cup feta cheese cubed
- ⅓ cup dried cranberries
- 2-6 cups baby spinach shredded
Dressing
- ⅓ cup rice wine vinegar
- ⅓ cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon organic honey
Instructions
Roasted Butternut Squash
- Preheat oven to 400℉.
- Toss in 1 to 2 tablespoons of high-heat olive oil and add a pinch of salt to taste.
- Roast at 400℉ for 25-35 minutes until tender. Toss once at 15 minutes to cook evenly.
Barley Salad
- In a large bowl, combine the roasted butternut squash, cooked barley, feta cheese, dried cranberries, baby spinach, and dressing.
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