Butternut Squash, Barley and Apple Salad with Honey Vinaigrette

Butternut Squash, Barley and Apple Salad with Honey Vinaigrette

Our recipe for October: a lovely salad with seasonal fruit and vegetables to celebrate autumn!

Ingredients

salad
  • ½ butternut squash cut into 1 cm cubes
  • 500 mL cooked barley (250 mL dry pearled barley)
  • 2 apples (honeycrisp or gala) cut into 1 cm cubes

 

Vinaigrette
  • 100 mL vegetable oil (canola or grape seed oil)
  • 250 mL honey
  • 25 mL cider vinegar
  • 100 mL Italian parsley leaves, coarsely snipped
  • Salt, pepper

Preparation

  1. Preheat oven to 350°F.
  2. Place the cubes of squash on a parchment-covered baking sheet, drizzle with oil and season with salt and pepper. Place in the oven for 20 minutes or until the squash is tender and roasted; let cool, remove skin.
  3. Meanwhile, bring a pot of salted water to a boil and add the barley. Cook at medium heat for 20 to 25 minutes. Drain and rinse with cold water. Set aside.
  4. Mix all the vinaigrette ingredients in a bowl, season and set aside. In a large bowl, mix the barley, apples, squash cubes, parsley and pour the vinaigrette over it. Season and serve.
Preparation
25 minutes
Cooking
25 minutes
Servings
4 portions
Category
Appetizers
Vegetarian
Recipe by
Montreal's Public Markets
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