Harvest Nourish Bowl with Roasted Butternut Squash
Joy
A sweet and savory combination salad that you will make again and again.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
- 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
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.
The dressing
Whisk together the miso, lemon juice, Dijon, maple syrup, and olive oil if you are using it. Set aside.
This salad would be delicious simply topped with a flavored Balsamic vinegar instead of the viniagrette.
Let me know in the comments below when you make this salad. I'd love to hear your thoughts.
Keyword barley, beets, butternut, make ahead, salad