When you’re searching for a brand new method to function butternut squash on your menu, right here you move! This rustic, wholesome butternut squash salad recipe celebrates fall and wintry weather seasonal produce—brightly coloured wintry weather squash, entire grain barley, darkish inexperienced leafy vegetables, and crunchy hazelnuts—multi functional 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 highest for a easy weeknight meal, potluck, tailgating celebration, and even your vacation desk (the easiest 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. Full of vitamin compliments of squash, entire grains, nuts, tahini, and bell pepper, you’ll be able to really feel so just right about diving into this salad, which may be vegan.
You’ll be able to additionally switch out butternut squash for any form of wintry weather squash, comparable to delicata, carnival, and acorn squash. And make this recipe gluten-free by means of the use of a gluten-free grain as an alternative of barley, comparable to quinoa, sorghum, or brown rice.
Discover ways to make this recipe with my simple video right here.
This hearty, scrumptious Butternut Squash Salad with Barley and Kale—tossed with a tahini dressing—is an ideal seasonal wholesome salad recipe to rejoice wintry weather squash, entire grains, leafy vegetables, and hazelnuts.
- Position barley and water in a medium pot, quilt, and cook dinner over medium warmth for approximately 35 mins, consistent with package deal instructions, stirring from time to time, till barley is soft but company. Drain any ultimate water and make allowance to chill rather till heat however no longer scorching.
- In the meantime, position squash in a medium pot, quilt with water, and cook dinner for approximately 10 mins, stirring from time to time, simply squash is soft but company. Take away from warmth, drain liquid, and funky rather to heat however no longer scorching.
- Whilst barley and squash are cooking, get ready salad. Position chopped kale in a massive bowl.
- Upload bell pepper, inexperienced onions, hemp seeds, hazelnuts, and cranberries and toss.
- Make dressing by means of blending in combination tahini, olive oil, ginger, agave (non-compulsory), lemon juice, smoked paprika, sea salt (non-compulsory), and black pepper in a small bowl with a whisk till easy and creamy.
- Pour dressing over salad and toss into salad smartly to distribute substances.
- Upload heat barley and squash and gently toss. Serve right away whilst heat, or cool to serve later.
- Makes 4 servings, about 2 1/2 cups consistent with serving.
- Prep Time: quarter-hour
- Cook dinner Time: 35 mins
- Class: Salad
- Delicacies: American
- Serving Measurement: 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
Take a look at 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 Iciness Salad with Orange French dressing
Blood Orange Salad with Kale and Hazelnuts
Sonoma Kale Salad with Purple Grapes and Mushroom-Purple Wine French dressing
Mandarin Quinoa and Kale Bowl
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