Butternut Squash and Pomegranate Salad

Butternut Squash and Pomegranate Salad



  1. Cook barley in 3 cups water until water is absorbed, (just like rice). Cool.
  2. Toss squash with 1 tablespoon olive oil, rosemary, salt and pepper. Roast 20 minutes in oven at 375 degrees, stirring ½ way through.
  3. Mix 1/3 cup mandarin oil with 1/3 cup balsamic vinegar.
  4. Combine cooked barley, squash, pomegranate seeds and green onions in a bowl. Pour oil/vinegar over and mix. Season with salt and pepper to taste.


By |2017-07-14T20:32:10+00:00June 21st, 2017|Recipes, Salads|0 Comments

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