Sprouted Barley Butternut and Beet Salad
This hearty, healthy and tasty salad is the perfect dish for fall!
Servings: 6 servings
- 3 cups sprouted barley recipe included in post
- 3 cups chopped butternut squash
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1 cup chopped roasted beets recipe in post
- 1/2 cup pepitas
- 1/4 cup pistachios
- 1/3 cup dried cherries
- 1 recipe warm maple dressing recipe included in post
Roasting butternut squash
Preheat oven to 425 degrees. Line a baking sheet with parchment and set aside.In a small bowl, drizzle olive oil over butternut squash then sprinkle with the salt. Lay in single layer on parchment lined baking sheet.Place in oven and bake until the squash is tender.
Assembling the Salad
Combine all ingedients and mix carefully with a rubber spatula. I try not to mix too much as the beets dye EVERYTHING! I also set asdie some of the pepitas and cherries to place on top after plating, you can do this too if you choose. Whatever is not eaten the day of can easily be stored in the fridge in an airtight container for up to 3 days. Now, sit back and enjoy. You deserve it!!