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
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.
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.
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.
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.
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.
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.
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!