Warm Barley Salad

with Roasted Butternut Squash, Chickpeas, Walnuts and Blue Cheese

30 min

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We love a hearty grain salad, especially one tossed with delicious roasted butternut squash, chickpeas, crunchy toasted walnuts, and pungent blue cheese for an enticing mix of textures and flavours. Sumac, fennel, lemon, and honey make for a superb dressing, and everything is served over a bed of baby spinach. 

Contains: Sulphites, Milk, Tree Nuts

May Contain: Mustard, Wheat, Gluten, Egg, Sesame, Peanuts, Soy, Fish, Shellfish

What We'll Send

Butternut Squash Diced 1/2"
Liquid Honey
Danish Blue Cheese
Pot Barley
Red Onion Diced 1/4"
Walnuts
Fresh Thyme
Italian Parsley
Canned Chickpeas
Lemon
Spinach
Spice Blend
Ground Sumac, Ground Fennel Seed, Roasted Garlic Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains tree nut, honey, milk, dairy, sulphites, and gluten.

Nutrition
Calories 928
Fat 43g
Protein 31g
Carbohydrates 122g

What You'll Need

Cooking Directions

1

Roast Butternut Squash

Heat oven to 425°F. Line a baking sheet with foil. Toss butternut squash with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Season to taste with salt and pepper. Put in oven immediately and set timer for 15 minutes.

2

Cook Barley

Add barley to a small pot with 3 cups (6 cups for 4 servings) water. Bring water to a boil, then cook barley for about 20-25 minutes, or until tender and chewy. Drain any excess water.

3

Toast Walnuts

Add walnuts to a small skillet over medium heat. Toast for about 5 minutes, or until golden and fragrant. Remove walnuts from skillet and chop coarsely.

4

Prepare Dressing

Wash spinach, lemons, thyme, and parsley. Zest 1 (2 for 4 servings) lemon. Juice 1 ½ (3 for 4 servings) lemons into a large mixing bowl. Add lemon zest, honey, and spice blend to mixing bowl. Whisk everything together until honey dissolves. Pick and chop herb leaves. Mix herbs into dressing. Season to taste with salt and pepper. 

5

Finish Roasting Vegetables

Drain and rinse chickpeas in a fine mesh sieve. When timer goes off, add onions and chickpeas to butternut squash. Turn broiler to 500°F and return baking sheet to oven. Cook for 7-10 more minutes, stirring once or twice, until veggies are tender and golden.

6

Finish Salad 

Mix roasted vegetables from Step 5 and cooked barley into dressing. Season to taste with salt, pepper, and 1 tbsp. (2 tbsp. for 4 servings) olive oil. 

7

Serve

Divide spinach onto plates. Add salad on top. Garnish with walnuts. Crumble blue cheese on top to taste. Squeeze remaining lemon to taste on top. Enjoy!

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