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1-2-3 Salad


  • This is based off the combination of ingredients we used during class and my favorite combination to date:

  • 1 )
  • 1 head kale
  • 2 medium heads romaine lettuce or 1 large bag mixed greens
  • 2 )
  • 1 medium butternut squash or acorn squash
  • 1 fennel root sliced
  • ¼ cup craisins golden raisins, or dried cherries
  • ¼ cup crumbled feta
  • 3 )
  • ½ cup uncooked pearled barley

  • For the dressing:
  • Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard optional
  • salt + pepper


  • Aaand we're going backwards! Start with the "3" ingredient:
  • Rinse the barley and bring to boil in a medium saucepan with 1 cup salted water. Turn down heat and let simmer for about 45 minutes or until barley is fluffy, tender and chewy. Add more water while cooking if the barley starts to dry out.
  • Meanwhile, peel and chop the squash into small chunks. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast at 400 degrees F for 30-45 minutes, or until tender.
  • Once the barley and squash are done, let cool while you wash the kale and lettuce and tear into bite-sized pieces. Add the remaining ingredients, whisk all the dressing ingredients together (or put into a small glass jar and shakeshakeshake until it emulsifies), dress and eat your way to salad heaven!

Did you try this recipe?

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