• 40minutes
  • 310calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 butternut squash , peeled, halved, cleaned, and cut into 1/4 inch thick half moons

  2. 1 tablespoon olive oil

  3. 1 1/4 cups pearl barley

  4. 1 (10 ounce) bag frozen broccoli (you can substitute fresh if available)

  5. 1 pint grape tomatoes , cut in half

  6. 1 shallot , diced

  7. 1/4 cup basil leaves , chopped

  8. 1/4 cup balsamic vinegar

  9. 1/2 small onion , chopped

  10. 1 1/2 teaspoons reduced sodium soy sauce

  11. 4 teaspoons honey

  12. 1 1/2 teaspoons white sugar

  13. 1 garlic clove , minced

  14. 1/4 teaspoon crushed red pepper flakes

  15. 1/3 cup olive oil , extra-virgin

Instructions Jump to Ingredients ↑

  1. Dressing: Put vinegar, chopped onion, soy sauce, honey, sugar, minced garlic, and pepper flakes in a blender and mix on high until well blended. With blender on, gradually add olive oil and continue to blend for about 2 minutes until it has thickened. Set aside.

  2. Preheat your oven to 400 degrees F. Put squash on large baking pan, drizzle with oil, and toss with hands to coat. Roast for 20-25 minutes until cooked through but not too soft.

  3. Boil barley for about 25 minutes in salted water (about 2 quarts of water, like you are cooking pasta). Barley should be al dente, tender but not mushy at all. Drain barley and pour into a large serving bowl. Pour dressing to taste over it. (I add a bit with each addition of ingredients, to get the perfect amount of dressing.).

  4. Steam broccoli until it is cooked but still on the crisp side. Add to barley. Add all remaining ingredients and mix. Add additional dressing until it suits your taste. Can be served warm or at room temperature.


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