SALADS

Butternut Squash Brussels Sprout and Barley Salad with Smoky Maple Dressing

Butternut Squash, Brussels Sprout, and Barley Salad with Smoky Maple Dressing and Fried Sage

Butternut Squash, Brussels Sprout, and Barley Salad with Smoky Maple Dressing and Fried Sage

Course: SALADS
Servings

4

servings


Butternut Squash Brussels Sprout and Barley Salad with Smoky Maple Dressing

Living in Miami, I can’t even fathom a temperature reading under 80 degrees until November (if I’m lucky!). The only way I know fall has arrived is when the lighting in my kitchen shifts. Longer shadows stretch across my stovetop, whispering it’s finally time to roast butternut squash.

Butternut squash may not be the trendiest squash these days…everyone is obsessed with kabocha, red kuri, and honey nut, but for me, butternut squash is still the queen! Its velvety sweetness and golden caramelization make it the perfect base for autumn grain salads. Roasting brings out all its flavor, and when paired with crispy Brussels sprouts, chewy barley, and crunchy Marcona almonds, it’s a textural dream. And the Smoky Maple Dressing ties everything together with a sweet-smoky balance that tastes like fall in a jar. Real maple syrup brings natural sweetness, while smoked paprika adds depth and warmth.

This salad isn’t just delicious, though. It’s also gorgeous. The golden cubes of squash, emerald green sprouts, amber maple dressing, and pop of crispy fried sage make it as stunning on the table as it is irresistible on the plate.

Ingredients

  • 2 cups cooked barley, room temperature or cold (I use quick cooking barley, which cooks in about 15 minutes)

  • 4 cups Brussels sprouts, shredded

  • 1 medium butternut squash, peeled, seeds removed, cut into 1/2 dice

  • 1/2 cup Marcona almonds

  • 3 tbsp grapeseed oil

  • Kosher salt

  • Freshly cracked black pepper

  • Fried Sage Garnish

  • 6 tbsp grapeseed oil

  • 15-20 sage leaves

  • Smoky Maple Dressing

  • 1 tbsp Dijon mustard

  • 2 tbsp maple syrup

  • 1/4 cup sherry vinegar

  • 1 peeled garlic clove

  • 4 tbsp neutral oil such as grapeseed or avocado

  • 4 tbsp extra virgin olive oil

  • 1/2 tsp smoked paprika

  • Kosher salt

  • freshly cracked black pepper

Directions

  • Preheat oven to 400° (F). Prepare an 18×13 sheet pan with parchment paper or foil. Rub squash pieces with 3 tbsp grapeseed oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast squash for 30 minutes. While squash is in the oven, prepare dressing using directions below.
  • Prepare Fried Sage using directions below and set aside.
  • Roughly chop Marcona almonds and add half the quantity to a large bowl, reserving the remainder for the top of the salad. When squash pieces are cool enough to handle, add to large bowl with almonds and add cooked barley, Brussels sprouts, and about 1/2 cup dressing. Toss and season to taste with Kosher salt and pepper. Divide salad between 4 plates and garnish each salad with 3-5 fried sage leaves and remaining almonds. Pass around remaining dressing.
  • Smoky Maple Dressing
  • Place the Dijon mustard, maple, garlic and sherry vinegar in a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Stir in the smoked paprika. Season dressing to taste with Kosher salt and black pepper.
  • Fried Sage
  • In a small saucepan (I use my 1 1/2 quart), heat oil over medium high heat. After a few minutes, toss in a single small sage leaf to gauge readiness. Oil is hot enough when small bubbles crowd around edges. If leaf turns brown, turn heat down, as oil is too hot. Working in batches of 5-6 sage leaves at a time, add sage to oil and fry for 30-60 seconds, flipping each leaf over once during cooking. Sage leaves are done when they are visibly hardened in the oil. Drain sage leaves on a paper towel lined plate and lightly sprinkle with Kosher salt.

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