Warm Barley with Roasted Squash Winter Salad
 
Prep time
Cook time
Total time
 
A colorful, delicious, heart warming winter salad, with barley, roasted delicata squash, caramelized onions, Feta cheese, pomegranate seeds and pistachio nuts!
Author:
Recipe type: Winter Salad/Side Dish
Cuisine: Mediterranean
Serves: 3
Ingredients
  • ¾ cup Pearl Barley
  • 1 Delicata squash, cut in half lengthwise, seeded and sliced
  • 1 medium red onion, cut into wedges
  • --- extra virgin olive oil (for the vegetables)
  • --- sea salt and freshly ground black pepper
  • For the dressing:
  • 4-5 TBSP. extra virgin olive oil
  • 2 TBSP. pomegranate molasses (if you cannot find this, you can substitute with an equal amount of balsamic vinegar)
  • --- sea salt and freshly ground black pepper
  • For topping:
  • ½ cup Greek Feta cheese, crumbled or cubed
  • ¼ cup pomegranate seeds
  • 2 TBSP. pistachios (optional), shelled
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Cook the barley according to the package instructions. Remove the pot from the heat, drain the barley well, and toss it with the dressing while it is still warm. Taste and adjust the seasoning.
  3. While the barley is cooking, you can prepare and roast the vegetables. Slice the delicata squash lengthwise, remove the seeds, and cut it into ½" slices. Place on a large baking sheet. Peel the red onion, cut it into wedges, and place on the baking sheet with the sliced squash. Season the squash and onion generously with sea salt and freshly ground black pepper, drizzle with plenty of extra virgin olive oil, and toss. Make certain that the squash and onions are spread evenly on the baking sheet and roast for about 25-30 minutes, turning once half way, until they are nicely caramelized (they should be ready about the same time that the barley is cooked).
  4. On a warmed platter, spread the still warm barley and the roasted squash and onion wedges. Top with the pomegranate seeds, the Feta cheese, and the pistachio nuts, if using. Drizzle the entire salad with some more extra virgin olive oil and serve warm or at room temperature.
Notes
Leftovers of this salad will keep well in the refrigerator for 3-4 days.  To reheat, warm gently and serve with more Greek Feta and a drizzle of your best extra virgin olive oil.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/warm-barley-with-roasted-squash-winter-salad/