Butternut squash barley salad

Here you have it, butternut squash barley salad, another salad using butternut squash. I told you I was obsess with this ingredient and there is still another salad recipe using butternut squash to come so stay tuned!

Butternut squash barley salad

I know the holidays are just around the corner. For thanksgiving I am planning on having at least three vegetarian side dishes. One of them is going to have butternut squash of course, the other two, well, it is still on the works. I just haven’t decide yet.

This coming Sunday, two days from now, I am going to post one of the recipes that I will be serving for Thanksgiving. It is going to be a healthy vegetarian casserole so I suggest you stay tuned for that recipe. I really think you are going to love it.

For this butternut squash barley salad recipe I used butternut squash that was already chopped. I have been buying it this way to save time. The only thing I have to do is coat it with a little bit of olive oil and roast for 15 minutes. That is it!

For this salad I also used barley, however, you can use any type of grain you like. Barley is not gluten free so if you need a gluten free option quinoa will work as well.

Also, for the salad dressing, I used simple extra virgin olive oil and rice wine vinegar. This is the vinegar I always use to make salad dressings. I believe any other salad dressing will work as well so if you want to get creative be my guess!

Well, I am still really busy trying to develop more healthy recipes for you guys. Lately I have been into salads so I hope you like the few I have posted so far.


Butternut squash barley salad     Butternut squash barley saladButternut squash barley salad


Butternut squash barley salad

Miryam's original recipe

Yield: 6 servings

Total Time: 30 minutes


  • 2 lbs butternut squash, chopped
  • 1 1/2 cup dried barley, uncooked
  • 6 oz fresh spinach, chopped
  • 1/3 cup pumpkin seeds
  • 5 oz fresh pomegranate seeds
  • 2 tbs olive oil
  • pinch black pepper
  • pinch celtic salt


  • 1/3 cup rice wine vinegar
  • 1/4 cup extra virgin olive oil



Preheat oven to 400 degrees Fahrenheit.

Place the butternut squash, olive oil and pepper in a baking sheet and coat the butternut squash with the olive oil. I use my hands for this step. Roast in the preheated oven for 15 minutes and cool.

On the meantime, cook the barley. I do this in my rice cooker. Let the barley cool once it is cooked.

In a large bowl add the cooled butternut squash and barley and the rest of the salad ingredients including the olive oil and vinegar. Combine well and serve.

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  1. Delicious! This is the kind of salad that I can eat every day!

  2. Exactly the type of grainsy greensy salad I love to make! 

  3. WOW! so much to love in one salad!  looks gorgeous too

  4. I would absolutely inhale this! :-) So gorgeous, too!

  5. I love how colorful this salad is! Can’t wait to try this one out!

  6. This salad is wonderful all year long!

  7. the best salad I’ve ever made! The roasted squash is incredible. I could happily eat this once a week for a year… Perhaps two.

  8. Is that 1 1/2  cup cooked or uncooked barley?

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