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
Preheat oven to 350° F.
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.
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.
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.