‘Tis the season for holiday gatherings and potluck parties! We hope you’ll consider giving this recipe we created for a recent work party a try. It’s a cold barley salad with a hardy heart! The sweetness of butternut squash and the spiciness of curry blend to offer an unconventional, yet tasty, side dish. It was well received by Mairead’s coworkers!
We made this as a side, but it would honestly make a filling vegetarian lunch option for the work week. The barley, butternut squash, kale, and yogurt does a good job of covering your nutritional bases.
An emulsion of olive oil and honey, seasoned lightly with salt and pepper, gives the butternut squash an extra zing. We love extra zings!
Butternut squash roasted in a honey, olive oil glaze. We could just eat this as is!
Curried Harvest Salad
A unique seasonal side for any occasion!
-(1 1/2 cups) Barley, rinsed
-(3 3/4 cups) Broth
-(1) Butternut squash, skinned and cubed
-(3 cups) Kale, shredded
-(1 T.) Apple cider vinegar
-(1/2 cup) Pomegranate seeds
-(1 cup) Plain yogurt
-(2 T.) Curry powder
-(3 t.) Honey
-Salt and fresh cracked black pepper
Preheat the oven to 425° Fahrenheit
Bring the barley and broth to a boil. Reduce the heat to a simmer, cover and cook about 40 minutes until most of the liquid is absorbed and the barley is tender. Drain off excess liquid if necessary. Let the barley cool before adding it to the salad. Placing it in a fridge (or outside on a chilly day) will help to chill it faster.
Whisk together about a tablespoon of olive oil and a teaspoon of honey. Season mildly with salt and fresh cracked black pepper. Drizzle this mixture over the cubed butternut squash in a bowl and stir to coat evenly. Place the squash on a baking sheet lined with aluminum foil and bake for 15 to 20 minutes. Shake and flip the squash a couple of times during this period. Once done, set aside to cool.
Place the chopped kale in a bowl and drizzle with a little bit (~1 T.) of olive oil. Top with a tablespoon of apple cider vinegar. Season lightly with salt and fresh cracked black pepper. Massage the oil and vinegar into the kale for a few minutes. This will remove the bitterness from the kale. Set aside.
In a food processor, combine the yogurt, curry powder, 2 teaspoons of honey, a 1/4 teaspoon of salt, and a 1/4 teaspoon of fresh cracked black pepper.
Once the barley and butternut squash have cooled, combine with the kale, yogurt mixture, and pomegranate seeds in a bowl. Enjoy!