Butternut Squash, Broccoli and Barley Salad

Servings

3-4

servings

Total time

minutes

Living in Miami, I can’t even fathom a temperature reading under 80°(F) until November (if I’m lucky) and have only the lighting changes in my kitchen to inform me that Fall has arrived. So, even though food bloggers start pushing squash and pumpkin recipes at 12:00 sharp on September 1, I sit on my hands until I can’t stand it any longer…usually around October 1.

As soon as I see the shadows creep over my stovetop, I know it’s time to roast my Butternut Squash. I know it’s not the coolest squash out there these days. Everyone is gaga over the trendier ones like Kabocha, Red Kuri, and Honey Nut. And don’t get me wrong, I love them too, but as far as I’m concerned, Butternut Squash is still the Queen.

Making this Butternut Squash, Broccoli, and Barley Salad makes me feel like Fall has finally arrived, even when it’s 90°(F) out with 99% humidity. I love to eat it while wearing my favorite flannel, longing for the smell of wet fallen leaves and other Fall smells I recall from growing up in New York.

This Butternut Squash, Broccoli and Barley Salad makes for a hearty and yummy meal-prep friendly lunch, as it will keep in the refrigerator for up to three days. But, it would also be at right at home on your Thanksgiving table or at a Fall dinner party.

Ingredients

2 cups cooked barley, room temperature or cold (I use quick cooking barley, which cooks in about 15 minutes)
4 cups broccoli florets
1 medium (appx. 2 lbs.) butternut squash, peeled, seeds removed, cut into 1/2 dice
3 tbsp toasted pine nuts (I toast mine on the stove in a small skillet over medium heat, shaking the pan frequently)
2 tbsp grapeseed oil (you could also use avocado oil or light olive oil)
Kosher salt
Freshly cracked black pepper
1/2 cup shaved Parmesan cheese
Balsamic Vinaigrette
2 tsp Dijon mustard
2 tsp honey
3 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
Kosher salt
freshly cracked black pepper

Directions

Preheat oven to 400°F (200°C). Prepare an 18×13 sheet pan with parchment paper or foil. Rub the squash pieces with the grapeseed oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast the squash for 30 minutes. While the squash is in the oven, blanch the broccoli using the directions in the next step.
Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccoli and cook until it is bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Chop the broccoli into 1/4 inch pieces (I call it broccoli “rubble”) and add it to a large bowl.
Whisk together the Dijon mustard, honey and balsamic vinegar. While whisking, drizzle in the olive oil. Once the dressing is emulsified, season with kosher salt and black pepper to taste.
When the squash pieces are cool enough to handle, add to the bowl with the broccoli along with the cooked barley and about 1/2 cup dressing. Toss and season to taste with Kosher salt and pepper. Divide the salad between 4 plates and garnish each salad with the toasted pine nuts and shaved Parmesan. Pass around the extra dressing.