I like the cool climate mixture of butternut squash, kale, barley and hazelnuts—all wrapped collectively on this consolation meals one-dish meal. Make it up for dinner, and pack up leftovers for lunch the following day.


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Sharon Palmer

Yields four (2 half cup) servings

Butternut Squash Kale Barley Salad (Vegan)
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  • 1 cup barley, raw
  • three ½ cups water
  • 1 pound (about three ½ cups) butternut squash, peeled, cubed
  • 1 bunch kale (about 6 cups), chopped coarsely
  • ½ bell pepper, chopped (purple or yellow)
  • three inexperienced onions, sliced
  • 1 ½ tablespoons hemp seeds
  • 1/three cup coarsely chopped hazelnuts
  • 1/three cup dried cranberries 
  • Tahini Ginger Dressing:
  • 1 ½ tablespoons tahini
  • 1 tablespoon further virgin olive oil
  • 1 teaspoon minced ginger
  • 1 teaspoon agave nectar
  • 1 ½ tablespoons lemon juice
  • 1/four teaspoon smoked paprika
  • Pinch sea salt
  • Pinch black pepper 


  1. Place barley and water in a medium pot, cowl, and prepare dinner over medium warmth for about 25 minutes.
  2. Add squash to pot, cowl, and prepare dinner for an extra 10 minutes, stirring often, simply till barley is chewy tender and squash is agency but tender. Take away from warmth, and drain any leftover liquid.
  3. Whereas barley is cooking, place chopped kale in a big bowl.
  4. Create dressing by mixing all dressing elements collectively in a small bowl till clean and creamy.
  5. Pour dressing over kale and with clear fingers, therapeutic massage dressing into kale leaves.
  6. Add inexperienced onions, hemp seeds, hazelnuts and cranberries to kale and toss properly.
  7. When barley and squash are executed cooking, instantly pour them into bowl with kale and toss; the warmth will assist tenderize the kale. Serve instantly whereas heat, or cool to serve. 


Vitamin Info per serving: 329 energy, 12 g complete fats, 1 g saturated fats, 26 mg sodium, 52 g carbohydrate, 12 g fiber, 2 g sugars, 10 g protein




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