Recipes

Barley Squash Cranberry Salad

      • Yield:
      • 4-6 Salads
      • Ingredients:
      • Salad

        • 3 ½ cups Arrowhead Mills Pearled barley (cooked)⁠
        • 3 cups peeled/cubed Roasted Butternut Squash⁠
        • 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 tablespoon Dijon Mustard⁠
        • 1 tablespoon Honey⁠
      • Directions:
      • Roast Butternut Squash

        1. 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.)⁠

        Salad

        1. All you have to do is combine all of your ingredients in a large bowl and serve! ⁠