ingredients

1 cup pearl barley
725 Ml Canada’s Own Vegetable Stock or Chicken Stock
1 pound green beans
1 cup butternut squash, peeled and cut to ½” dice
1 cup Ontario corn kernels
2 cups spinach, chopped
½ cup extra virgin olive oil
¼ cup apple cider vinegar
3 tablespoons shallots, finely minced
2 tablespoons of flat leaf parsley
2 teaspoons Dijon Mustard
¼ teaspoon black pepper
¼ teaspoon salt

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Canadian Winter Barley Salad with Butternut Squash

1 cup pearl barley
725 Ml Canada’s Own Vegetable Stock or Chicken Stock
1 pound green beans
1 cup butternut squash, peeled and cut to ½” dice
1 cup Ontario corn kernels
2 cups spinach, chopped
½ cup extra virgin olive oil
¼ cup apple cider vinegar
3 tablespoons shallots, finely minced
2 tablespoons of flat leaf parsley
2 teaspoons Dijon Mustard
¼ teaspoon black pepper
¼ teaspoon salt

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directions

Method:

i. Preheat oven to 350º

ii. Cook barley in medium saucepan of stock until tender, about 20 minutes. Drain; cool. Transfer to large bowl.

iii. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut beans into 2-inch pieces. Transfer to bowl with barley.

iv. Toss diced butternut squash in 1 tsp olive oil and season lightly, then roast in a 350º oven for 10 minutes, until just tender. Add to salad.

v. Blanche corn briefly in salted water and add to salad.

vi. Coarsely chop 2 bunches spinach; add to bowl with barley mixture.

vii. Whisk olive oil, vinegar, shallots, basil and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat.

Notes

Serve at room temperature.

Yield: 4 portions

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