WARM BARLEY, BUTTERNUT SQUASH, AND ARUGULA SALAD
This warm barley, butternut squash, and arugual salad is a tasty and satisfying dish, filled with greens and whole grain. Add your favorite lean protein and you have a balanced plate in a bowl! You can easily get creative with the recipe and leftovers, adding different veggies and/or proteins. Barley, a versatile cereal grain, boasts a rich nutritional profile, including fiber, vitamins, and minerals. This recipe combination of nutrients supports heart health and inflammation reduction, an awesome addition to a health-conscious diet. You can substitute quinoa for a gluten-free version as well.
Ingredients
- 1 butternut squash peeled, seeded and chopped into bite-size pieces (or purchase and avoid this work 🙂!)
- 3 Tablespoons olive oil divided
- ÂĽ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup pearled barley
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon fresh lemon zest
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2-3 garlic cloves minced
- 3 cup chicken broth low sodium
- ½ cup shaved Parmesan cheese crumbled
- 5 ounces arugula
- 2 Tablespoons balsamic vinegar
- Salt and freshly ground black pepper to taste
- Options: 1-2 Tablespoons toasted walnuts or pine nuts leftover turkey, chicken, veggie sausage
Instructions
- To roast the squash: Preheat the oven to 400°F. Line a large baking sheet or roasting pan with parchment paper. Place the squash cubes on the baking sheet and toss with one tablespoon of olive oil, salt and pepper.
- Roast the squash for 30 to 35 minutes or until golden brown around the edges. Remove from oven and set aside.
- Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat. Add the barley and cook for 5-6 minutes, stirring constantly.
- Add the lemon juice through the broth. Bring to a simmer, stir, cover, and reduce the heat to low. Cook for 30-35 minutes, stirring occasionally. When most of the broth is absorbed, remove from heat and place in a large mixing bowl.
- Add cooked butternut squash, Parmesan cheese, arugula, a tablespoon of olive oil, and balsamic vinegar to the barley. Stir well and add salt and pepper to taste.
- Options: Top with toasted nuts, leftover turkey, or lean protein. Makes 4 side-dish servings or 2 main-dish servings.
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