Harvest Nourish Bowl with Roasted Butternut
Is it just me, or is it becoming more popular to put roasted butternut on salads? If it is a trend, I hope it stays. I plan on keeping it:) I love the contrast of textures, the additional satiety, and the delicious flavor butternut gives salads! This salad is a great combination of sweet and savory bringing together butternut, beets, barley, and a lemon miso viniagrette.
I try to help people get in and out of their kitchen, especially the ones that don’t love being in there:). This salad is perfect for prepping all the ingredients ahead of time, the then eating it for a few days. Do not mix in any dressing until you eat it.
In this recipe I roasted the butternut squash in the oven and I cooked the beets in the Instant Pot. If you want to save time, buy pre-cubed butternut, canned beets, and any pre-cooked whole grain you’d like to put in this salad.
Some fun add-ins to this salad include: apples, pears, and dried cranberries. If you really wanted to add some legumes, I’d recommend lentils. Another roasted veggie that would be great is Brussel’s Sprouts in my opinion.
Harvest Nourish Bowl with Roasted Butternut Squash
Equipment
- 1 pressure cooker Optional- you can buy canned beets instead
Ingredients
- 1/2 cup barley medium pearled or quick
- 1 butternut squash
- 1 shallot
- 1 head of red leaf lettuce
- 2 beets medium, or 3 small (or buy a can of beets)
- 1/3 pumpkin seeds raw, or roasted is ok too
Dressing
- 2 Tbsp white miso or 1 Tbsp soy sauce or Braggs Aminos
- 3 Tbsp lemon juice
- 1 1/2 tsp Dijon Mustard
- 1 Tbsp pure maple syrup
- 1 Tbsp olive oil or omit
Instructions
For the cooked ingredients
- Cook the barley according to package directions and set aside.
- Peel and cube the butternut squash (Or buy it pre-cubed). You can stir in a tbsp of olive oil or roast it without oil. Roast it at 400F for 35 min or until desired carmelized color or softness. I use parchment paper of a silicone mat.
- Scub 2-3 beets. Do not peel. I cut them in half and put them in my Instant Pot at high pressure for 35 minutes with water at the bottom. Quick release is fine. Let cool enough to handle and easily remove skins. Cube into little pieces.
- It is optional to toast the raw pumpkin seeds on medium low heat for a 1-2 minutes.
For the raw ingredients
- Wash and chop the shallot.
- Wash and chop the red leaf, or just tear it into pieces.
The dressing
- Whisk together the miso, lemon juice, Dijon, maple syrup, and olive oil if you are using it. Set aside.
Assemble the salad
- Mix all the ingredients together if consuming them immediately. If consuming at a later time, I'd recommend keeping the ingredients separate and do not use dressing until time of meal.
