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Butternut Squash Barley Salad

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Butternut Squash Barley Salad Recipe
Nutrition Facts*
Serving Size
16 Recipe
Servings Per Recipe
6
Amount Per Serving
Calories
230
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
240mg
10%
Total Carbohydrates
41g
14%
Dietary Fiber
7g
28%
Sugars
6g
Protein
6g
Calcium
71mg
8%

Number of servings: 6

Calories per serving: 230

Preparation time: 10 min

Total time: 75 min

Ingredients

20 oz butternut squash, cut into 12–inch cubes

1 TBS olive oil plus 1 tsp olive oil

12 tsp salt

12 tsp pepper

14 cup unsweetened dried cranberries

2 oz goat cheese, crumbled

1 cup dried barley

1 tsp balsamic vinegar

14 tsp dried rosemary

Directions

1. Heat oven to 350 degrees F.

2. Toss butternut squash cubes with 1 TBS olive oil, salt, pepper. Roast in oven for approximately 1 hour until squash has softened and caramelized.

3. Meanwhile, cook barley on stovetop according to package instructions. Once barley is cooked, turn off heat and add dried cranberries, balsamic vinegar, 1 tsp olive oil, dried rosemary, 14 tsp salt, and 14 tsp pepper. Stir to combine and let cool for 5-10 minutes. Once slightly cooled, add goat cheese and stir one last time. Serve warm or cool.

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