3 cups butternut squash, peeled and diced into 1/2 inch cubes
1 T EV Olive Oil
sea salt and fresh ground pepper
1 1/2 C walnuts, roughly chopped
2 t. EV Olive Oil
2 cups pearl barley, cooked according to package directions
4 cups fresh baby spinach, sliced thinly into ribbons
2 cups crumbled Feta cheese
1 medium pomegranate, seeded
FOR THE VINEGARETTE- 1/4 cup canola oil
1 clove garlic, minced
2 tsp Dijon mustard
3 Tbsp pure maple syrup
2 Tbsp fresh orange juice
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
Instructions
Preheat oven to 400. Line 3 sheet pans with foil.
For candied bacon, place bacon strips on one of the prepared
sheet pans. Sprinkle evenly with half of the brown sugar. Place in
oven for 10 minutes, then remove from oven and flip bacon strips
to opposite side. Sprinkle with the remaining half of the brown
sugar. Return to oven and bake for another 8 to 12 minutes, or
until deep golden brown amount of time will depend on your oven
and the thickness of the bacon. Watch bacon carefully during the
last 5 minutes as it can easily go from golden to burned. Remove
bacon to a sheet of foil or parchment paper and allow to cool
slightly. When cool enough to handle, slice bacon, width-wise, into
1/4 inch slices. Set aside.
Place diced butternut squash on the second sheet pan. Drizzle
with 1 tablespoon olive oil and sprinkle lightly with sea salt and
freshly ground black pepper. Place in oven for about 15 minutes or
until tender, but not mushy. Gently stir halfway through baking
time. Remove from oven and set aside.
Place walnuts on 3rd sheet pan. Drizzle with the 2 teaspoons of
olive oil. Sprinkle lightly with sea salt. Toss well and place in oven
for about 8 minutes or until beginning to turn golden. Remove
from oven and set aside to cool.
Arrange candied bacon, barley, Feta, spinach, butternut squash,
pomegranate seeds and walnuts in attractive rows on salad plates
or shallow bowls. Drizzle with dressing or allow guests to dress
their own salads. You can also toss all salad ingredients in a large
bowl and divide between 4 individual plates or allow guests to
serve their own salads.
For the vinaigrette, combine all ingredients in a medium size jar.
Cover with lid and shake vigorously.
Originally Submitted
3/3/2015
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