Barley Butternut Squash Salad

Servings3 salads
Prep Time10 minutes
Cook Time35 minutes


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
  • cup dried cranberries
  • 2-6 cups baby spinach shredded


  • cup rice wine vinegar
  • cup extra virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon organic honey


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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About Alexandra Hionis


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