Roasted Butternut Salad With Barley, Candied Bacon & Maple-Dijon Vinaigrette

6 faves
More from this source
Parade Magazine
Uploaded by: Parade Magazine Magazine


Add a comment


10 strips bacon

½ cup brown sugar

3 cups butternut squash, peeled and diced into ½" cubes

1 Tbsp extra virgin olive oil

sea salt and freshly ground black pepper

1½ cups walnuts, roughly chopped

2 tsp extra virgin 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

1 clove garlic, minced

2 tsp Dijon mustard

3 Tbsp pure maple syrup

2 Tbsp fresh orange juice

¼ cup apple cider vinegar

¼ cup extra virgin olive oil

¼ cup canola oil

generous pinch sea salt

freshly ground black pepper, to taste

You might also like

Balsamic Butternut, Kale And Cranberry Panzanella
Cookie and Kate
Butternut Salad With Cider Dressing
Sprouted Kitchen
Butternut Tabbouleh
Cookie and Kate
Butternut Salad With Farro, Pepitas And Ricotta...
smitten kitchen
Arugula Salad With Butternut
Whole Foods Market
Vegan Slaw W/ Spinach & Chickpeas
Veggie Num Num
Northern Spy's Kale Salad
Butternut Apple Maple Toasty Pecan Holiday Salad
Healthy Happy Life
Roasted Butternut Pumpkin Quinoa Salad
Delicious Everyday
Warm Butternut And Chickpea Salad With Tahini