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    Home » Grateful Grazer

    Published: Oct 11, 2017 · Modified: Mar 14, 2022 by Stephanie McKercher, RDN · 10 Comments

    Roasted Acorn Squash Barley Salad

    Jump to Recipe Print Recipe

    Roasted acorn squash barley salad is worthy of the holidays, but delicious for everyday, too. This recipe also happens to be vegan!

    Roasted acorn squash makes this simple, whole-grain barley salad nutritious and holiday-ready. This beautiful dish is a great way to feature fall produce!

    It's hard to believe we're already talking holiday recipes, but here we are! We've already had our first snow here in Colorado, so it only felt right to roast up my first acorn squash of the season. To be honest, I could not wait.

    I love the crescent-moon shape of sliced acorn squash—I think it makes even a simple barley salad like this one party-worthy.

    I didn't bother peeling this time, and I'm happy to report it was the right choice. The skin of an acorn squash (like delicata) is tender enough to eat, especially after thirty-plus minutes in a hot oven. (Leaving the skin on is also a convenient way to decrease at-home food waste.)

    Roasted acorn squash makes this simple, whole-grain barley salad nutritious and holiday-ready. This beautiful dish is a great way to feature fall produce!

    For this recipe, I spiced acorn squash with cumin and smoked paprika for flavor, and topped it with barley (a whole grain containing fiber, protein, magnesium, and iron), fresh kale (massaged with my hands to tenderize first), and toasted sunflower and sesame seeds (I used a mix of black and white for color).

    Don't skip the toasted seeds—you'll be amazed at how much flavor they add to this dish!

    All tossed with an easy drizzle of extra virgin olive oil and apple cider vinaigrette.

    This recipe is holiday-worthy, but there's no need to wait until the big day to dig in.

    Roasted acorn squash makes this simple, whole-grain barley salad nutritious and holiday-ready. This beautiful dish is a great way to feature fall produce!

    Roasted Acorn Squash Barley Salad

    Acorn squash is roasted and topped with barley and apple cider vinaigrette in this holiday-worthy salad recipe that also happens to be plant-based.
    4 from 4 votes
    Print Pin Save Saved! Rate
    Course: lunch, Salad, side
    Cuisine: dairy-free, fall, plant-based, vegan, vegetarian
    Prep Time: 1 hour
    Cook Time: 35 minutes
    Total Time: 1 hour 35 minutes
    Servings: 4
    Author: Stephanie McKercher, RDN

    Ingredients

    Salad:

    • 1 medium acorn squash, sliced into half-moons (about 2 ½ pounds)
    • 1 tablespoon vegetable oil
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons maple syrup
    • 2 teaspoons cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon soy sauce
    • 1 tablespoon sunflower seeds (toasted if desired)
    • 1 tablespoon black and white sesame seeds (toasted if desired)
    • 1 cup cooked barley (see note)
    • ½ cup massaged kale, thinly sliced

    For serving:

    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons apple cider vinegar

    Instructions

    • Preheat oven to 375º F and spread acorn squash slices on baking pan in a single layer.
    • In a medium bowl, whisk together sunflower oil, apple cider vinegar, maple syrup, cumin, paprika, and soy sauce. Pour over squash and roast 35-40 minutes, or until squash is fork-tender.
    • In the same bowl, stir together barley and kale. Set aside.
    • Remove squash from the oven and transfer to a serving dish. Top with barley and seeds. Serve with extra virgin olive oil and apple cider vinegar. 

    Notes

    Preparation notes:
    Preparation time includes time to cook dry barley. To prepare barley, bring 3 cups of water for every 1 cup dry grain to a boil. Simmer until tender, about 50-60 minutes. Drain excess water if necessary before serving.
    To toast seeds: spread seeds in an un-greased baking pan and bake in a preheated 350-degree (Fahrenheit) oven 5 minutes, stirring occasionally, or until golden brown.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

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    Save this Acorn Squash Barley Salad on Pinterest or share the recipe with a friend:

    Acorn squash barley salad on white plate with title text that reads, "acorn squash barley salad."

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    Comments

    1. Ray-nelle Cobb says

      November 16, 2018 at 3:55 pm

      What other squash would work besides acorn?
      Thanks!

      Reply
      • Stephanie McKercher, RDN says

        November 19, 2018 at 10:40 am

        Hi Ray-nelle, most squash varieties of squash will work well for this recipe—you may need to adjust cooking times slightly. (Roast the sliced squash until you can easily pierce the flesh with a fork.) I'd love to try this recipe with butternut squash. Let me know how it goes if you give it a try!

        Reply
    2. George Methu says

      October 16, 2017 at 6:34 am

      Found your post interesting to read. I cant wait to see your recipe soon. Good Luck for the upcoming update.

      Reply
      • Stephanie McKercher, RDN says

        October 25, 2017 at 8:18 am

        Thanks, George!

        Reply
    3. Anne|Craving Something Healthy says

      October 15, 2017 at 10:56 pm

      What a beautiful salad! Pinned and can't wait to make it 🙂

      Reply
      • Stephanie McKercher, RDN says

        October 25, 2017 at 8:17 am

        Thanks Anne! Hope you enjoy it! 🙂

        Reply
    4. Lauren Harris-Pincus says

      October 15, 2017 at 7:54 pm

      Beautiful! Whole grain salads are sooooo fantastic!

      Reply
      • Stephanie McKercher, RDN says

        October 25, 2017 at 8:17 am

        Yay for whole grains! 🙂

        Reply
    5. Ashley says

      October 12, 2017 at 11:13 am

      Love squash on salads! Haven't had barely in ages though – sounds so good!

      Reply
      • Stephanie McKercher, RDN says

        October 25, 2017 at 8:16 am

        Thanks Ashley! I had a major barley craving—it's so hearty!

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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