Butternut Squash Kale Barley Salad (Vegan)

Sharon Palmer

I love the cool weather combination of butternut squash, kale, barley and hazelnuts—all wrapped together in this comfort food one-dish meal. Make this Butternut Squash Kale Barley Salad for dinner, and pack up leftovers for lunch the next day.

Learn how to make this recipe with my easy video here.

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Butternut Squash Kale Barley Salad (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 36 minutes
  • Yield: 4 servings 1x

Description

The cool weather combination of butternut squash, kale, and hazelnuts are wrapped together in this comfort food recipe which is hearty enough to be the star of your plate.


Scale

Ingredients

  • 1 cup barley, uncooked
  • 3 ½ cups water
  • 1 pound (about 3 ½ cups) butternut squash, peeled, cubed
  • 1 bunch kale (about 6 cups), chopped coarsely
  • ½ bell pepper, chopped (red or yellow)
  • 3 green onions, sliced
  • 1 ½ tablespoons hemp seeds
  • 1/3 cup coarsely chopped hazelnuts
  • 1/3 cup dried cranberries 

Tahini Ginger Dressing:


Instructions

  1. Place barley and water in a medium pot, cover, and cook over medium heat for about 25 minutes.
  2. Add squash to pot, cover, and cook for an additional 10 minutes, stirring occasionally, just until barley is chewy tender and squash is firm yet tender. Remove from heat, and drain any leftover liquid.
  3. While barley is cooking, place chopped kale in a large bowl.
  4. Create dressing by mixing all dressing ingredients together in a small bowl until smooth and creamy.
  5. Pour dressing over kale and with clean hands, massage dressing into kale leaves.
  6. Add green onions, hemp seeds, hazelnuts and cranberries to kale and toss well.
  7. When barley and squash are done cooking, immediately pour them into bowl with kale and toss; the heat will help tenderize the kale. Serve immediately while warm, or cool to serve.
  8. Makes 4 servings, about 2 1/2 cups per serving.
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 329
  • Sugar: 2 g
  • Sodium: 26 mg
  • Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 52 g
  • Fiber: 12 g
  • Protein: 10 g

Keywords: salad, kale, barley

Try a few of my other favorite plant-based salad recipes:

Pomegranate Avocado Quinoa Salad
Quinoa Waldorf Salad with Walnut Vinaigrette
Mediterranean Persimmon White Bean Kale Salad

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