Recipes

Barley Butternut Squash Salad

      • Yield:
      • Serves 4-6
      • Ingredients:

      • Salad

        • 3 ½ cups Arrowhead Mills Pearled barley (cooked)⁠
        • 3 cups peeled/cubed Roasted Butternut Squash⁠ *To Roast: toss in 1-2 tbsp high-heat oil + sea salt to taste. Roast at 400 for 25-35 minutes until tender. Toss once mid-bake
        • ½ cup cubed Feta Cheese⁠
        • ¹⁄3 cup Dried Cranberries
        • ⁠2-6 cups Baby Spinach, shredded⁠ *depending on how much greens you’d like to include! Adjust dressing accordingly.

         

        Dressing

        • ¹⁄3 cup Rice Wine Vinegar⁠
        • ¹⁄3 cup Olive Oil⁠
        • 1 tbsp Dijon Mustard⁠
        • 1 tbsp Honey⁠
      • Directions:
        1. All you have to do is combine all of your ingredients in a large bowl and serve! ⁠