This is my favorite iteration of the 1-2-3 salad technique to date!
Ingredients
For the salad
½cupuncooked pearled barley
1tbspmedium butternut squash or acorn squash
1tbspolive oil
1headcurly kale
1bagmixed greens
1fennel root, sliced
¼cupcraisins, golden raisins or dried cherries
¼cupcrumbled feta
For the dressing
1/4cupolive oil
2tablespoonsbalsamic vinegar
1tablespoonhoney
1teaspoondijon mustardoptional
salt + pepper, to taste
Instructions
Prep the ingredients
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 to the bed of greens.
Make the dressing
Whisk all ingredients together and season with salt and pepper to taste!