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.
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.
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.
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.