Monday, December 12, 2011
Roasted Squash and Tomato Barley Salad
I bring to you a super easy, super simple recipe.
I adopted another Food Network Recipe for this one.... A few changes were made to fit my likes and this little dish was born.
I am still obsessed with squash but I switched up the type this time.
All you need for this is:
2 cups squash cubed ( I used Dumpling Squash)
1 pint cherry or grape tomatoes
1 cup Barley (or farro)
red pepper flakes
1 1/2 TBSP parsley flakes
Place squash and tomatoes on a baking sheet. Toss with Olive oil and salt. Roast at 425 until tender (about 20 min)
Meanwhile place Barley in a large pot with about 2tsp red pepper flakes (less or more depending on your taste) and a bay leaf. Cover with water by 1 inch. Bring to a simmer on high and then reduce to med-low and cook uncovered until al dente. Drain and remove the bay leaf.
Toss with squash and tomatoes, olive oil (1/2 to 1TBSP), and parsley. Salt and pepper to taste.
You can serve this right away while its warm or serve it as a cold salad
I made this Sunday night so I would have a quick go to lunch during the week. I tossed mine with some chicken and in the lunch box it went. You can also add cheese if you would like.
Ciao and squash love