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Les Marchés Publics de Montréal

Butternut Squash, Barley and Apple Salad with Honey Vinaigrette

All recipes |  Appetizers, Vegetarian dishes

Butternut Squash, Barley and Apple Salad with Honey Vinaigrette, Végétarien
  • Total time : 1 hour
  • Our recipe for the month of October: a beautiful salad with seasonal vegetables to celebrate fall!



    • ½ butternut squash cut into 1 cm cubes
    • 500 mL cooked barley (250 mL dry pearled barley)
    • 2 apples (honeycrisp or gala) cut into 1 cm cubes


    • 100 mL vegetable oil (canola or grape seed oil)
    • 250 mL honey
    • 25 mL cider vinegar
    • 100 mL Italian parsley leaves, coarsely snipped
    • Salt, pepper


    1. Preheat oven to 350° F.
    2. Place the cubes of squash on a parchment-covered baking sheet, drizzle with oil and season with salt and pepper. Place in the oven for 20 minutes or until the squash is tender and roasted; let cool, remove skin.
    3. Meanwhile, bring a pot of salted water to a boil and add the barley. Cook at medium heat for 20 to 25 minutes. Drain and rinse with cold water. Set aside.
    4. Mix all the vinaigrette ingredients in a bowl, season and set aside. In a large bowl, mix the barley, apples, squash cubes, parsley and pour the vinaigrette over it. Season and serve.

    A recipe from MPM, developed in collaboration with Tablée des Chefs.

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