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If you’re on the lookout for a brand new solution to characteristic 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, complete grain barley, darkish inexperienced leafy greens, and crunchy hazelnuts—multi function hearty salad bowl. Simply 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 get together, and even your vacation desk (the proper Thanksgiving salad!). It’s additionally scrumptious meal prepped, because the butternut squash kale salad lasts a number of days or extra within the fridge with out getting soggy. Packed with vitamin compliments of squash, complete grains, nuts, tahini, and bell pepper, you may really feel so good about diving into this salad, which can be vegan.
You may also swap out butternut squash for any sort of winter squash, akin to delicata, carnival, and acorn squash. And make this recipe gluten-free through the use of a gluten-free grain as a substitute of barley, akin to quinoa, sorghum, or brown rice.
Learn make this recipe with my simple 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 a good time winter squash, complete 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 package deal instructions, stirring sometimes, till barley is tender but agency. Drain any remaining water and permit to chill barely till heat however not scorching.
- Meanwhile, place squash in a medium pot, cowl with water, and cook dinner for about 10 minutes, stirring sometimes, simply squash is tender but agency. Remove from warmth, drain liquid, and funky barely to heat however not scorching.
- While 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 (optionally available), lemon juice, smoked paprika, sea salt (optionally available), and black pepper in a small bowl with a whisk till easy and creamy.
- Pour dressing over salad and toss into salad effectively to distribute substances.
- 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 Time: 35 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 329
- Sugar: 2 g
- Sodium: 26 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 10 g
Keywords: salad, kale, barley
Try a number 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 Vinaigrette
Blood Orange Salad with Kale and Hazelnuts
Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Mandarin Quinoa and Kale Bowl
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