Butternut Squash and Pomegranate Salad



  • Cook barley in 3 cups water until water is absorbed, (just like rice). Cool.
  • Toss squash with 1 tablespoon olive oil, rosemary, salt and pepper. Roast 20 minutes in oven at 375 degrees, stirring ½ way through.
  • Mix 1/3 cup mandarin oil with 1/3 cup balsamic vinegar.
  • 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.
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