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Barley Salad

Struggle Meals - "Food Back from the Dead"

2
Servings

Ingredients

  • 1/2 butternut squash, cut into small cubes
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 3/4 pound barley
  • 1 lemon
  • 2 teaspoons cumin
  • 2 shallots, minced
  • 1/4 cup dried cranberries
  • 1/4 bunch of parsley, chopped

Steps

  1. Heat oven to 400 degrees.
  2. Toss butternut squash with 1 tablespoon oil and spread on a baking sheet. Bake for 20 minutes until soft.
  3. Cook barley in salted, boiling water for 25 minutes. Drain well and pour into a large bowl.
  4. Whisk together 1/4 cup olive oil, lemon and cumin. Toss with roasted squash, shallots and barley.
  5. Garnish with parsley.