Butternut Squash, Arugula and Barley Salad

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butternut squash

Salads don’t have to be just greens! Gives them a nutritional boost by adding roasted butternut squash and barley, which makes this dish a true fall special. Add in arugula for some crunch and top with a fantastic homemade maple apple cider dressing.

Serves 6

Ingredients

1 lb butternut squash, cubed
1 ½ Tbsp olive oil
½ tsp ground cumin
1 cup pearl barley or farro
2 cups water
8 oz oyster mushrooms, chopped
¼ cup dried cranberries
¼ cup chopped parsley or basil
2 cups arugula leaves

Maple Dressing
1 tsp minced garlic
½ tsp Dijon mustard
1 Tbsp cider vinegar
2½ Tbsp maple syrup
3 Tbsp olive oil
2 tsp lemon juice
pinch of salt and pepper

Garnish
¼ cup toasted sliced almonds

Directions
  1. Preheat oven to 425F. Line a baking sheet with foil and spray with vegetable oil.
  2. In a bowl, combine squash, oil, and cumin. Mix well and spread on baking sheet. Bake for approximately 15 minutes, or just until tender.
  3. Meanwhile, bring barley and water to a boil. Cover and simmer for approximately 30 minutes, or just until tender. Drain well and rinse with cold water until no longer warm. Add to large serving bowl.
  4. In large skillet sprayed with vegetable oil, sauté mushrooms for about ten minutes, just until tender. Add to barley, along with butternut squash, dried cranberries, fresh parsley and arugula.
  5. To make the dressing: Combine the garlic, mustard, vinegar, maple syrup, olive oil, lemon juice, salt and pepper.
  6. Add dressing to the barley mixture and toss well. Garnish with almonds.

Prep Time: 10 minutes
Cook Time: 40 minutes

Nutritional Information per Serving
Calories 320 * Fat 13g * Saturated Fat 1.5g * Cholesterol 0mg * Sodium 75mg * Carbohydrates 47g * Fibre 9g * Protein 6g

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About Author

Rose Reisman is a mother of four, author of 18 books and a sought after speaker on national TV and radio, and a regular newspaper contributor across Canada. As one of Canada’s leading authorities on the art of eating and living well, Rose speaks to educate the public on chronic disease prevention, weight management, family meals and the latest nutrition trends. She is the owner of Rose Reisman Catering and Personal Gourmet, has her own menu at the Pickle Barrel chain, and is a restaurant consultant to Glow Fresh Grill, a 300 seat establishment in Toronto featuring Rose Reisman’s fresh healthy menu.

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