In the event you’re searching for a brand new option to function butternut squash in your menu, right here you go! This rustic, wholesome butternut squash salad recipe celebrates fall and winter seasonal produce—brightly coloured winter squash, entire grain barley, darkish inexperienced leafy greens, and crunchy hazelnuts—multi function hearty salad bowl. Merely cook dinner up the barley grains and squash, then toss it with chopped kale, bell pepper, inexperienced onions, hazelnuts, hemp seeds and a flavorful tahini kale salad dressing, and also you’re all set. I like to serve this yummy comforting butternut squash salad with lentil soup to make it a balanced meal.
This Butternut Squash Salad with Barley and Kale is ideal for a easy weeknight meal, potluck, tailgating occasion, and even your vacation desk (the proper Thanksgiving salad!). It’s additionally scrumptious meal prepped, because the butternut squash kale salad lasts a couple of days or extra within the fridge with out getting soggy. Filled with diet compliments of squash, entire grains, nuts, tahini, and bell pepper, you may really feel so good about diving into this salad, which can be vegan.
You can even swap out butternut squash for any kind of winter squash, similar to delicata, carnival, and acorn squash. And make this recipe gluten-free by utilizing a gluten-free grain as a substitute of barley, similar to quinoa, sorghum, or brown rice.
Discover ways to make this recipe with my straightforward video right here.
Description
This hearty, scrumptious Butternut Squash Salad with Barley and Kale—tossed with a tahini dressing—is an ideal seasonal wholesome salad recipe to have fun winter squash, entire grains, leafy greens, and hazelnuts.
- Place barley and water in a medium pot, cowl, and cook dinner over medium warmth for about 35 minutes, in line with bundle instructions, stirring often, till barley is tender but agency. Drain any remaining water and permit to chill barely till heat however not scorching.
- In the meantime, place squash in a medium pot, cowl with water, and cook dinner for about 10 minutes, stirring often, simply squash is tender but agency. Take away from warmth, drain liquid, and funky barely to heat however not scorching.
- Whereas barley and squash are cooking, put together salad. Place chopped kale in a giant bowl.
- Add bell pepper, inexperienced onions, hemp seeds, hazelnuts, and cranberries and toss.
- Make dressing by mixing collectively tahini, olive oil, ginger, agave (elective), lemon juice, smoked paprika, sea salt (elective), and black pepper in a small bowl with a whisk till clean and creamy.
- Pour dressing over salad and toss into salad properly to distribute components.
- Add heat barley and squash and gently toss. Serve instantly whereas heat, or cool to serve later.
- Makes 4 servings, about 2 1/2 cups per serving.
- Prep Time: quarter-hour
- Cook dinner Time: 35 minutes
- Class: Salad
- Delicacies: American
Diet
- Serving Dimension: 1 serving
- Energy: 329
- Sugar: 2 g
- Sodium: 26 mg
- Fats: 12 g
- Saturated Fats: 1 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 10 g
Key phrases: salad, kale, barley
Strive a couple of of my different favourite plant-based salad recipes:
Pomegranate Avocado Quinoa Salad
Quinoa Apple Waldorf Salad
Mediterranean Persimmon White Bean Kale Salad
Jewel Winter Salad with Orange French dressing
Blood Orange Salad with Kale and Hazelnuts
Sonoma Kale Salad with Pink Grapes and Mushroom-Pink Wine French dressing
Mandarin Quinoa and Kale Bowl
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