Harvest Salad with Roasted Delicata Squash, Barley, Goat Cheese tossed in a Lemon Basil Pesto
Image: My Intuitive Health
Harvest Salad with Roasted Delicata Squash, Barley, Goat Cheese tossed in a Lemon Basil Pesto
Servings
4
Ingredients
- 1 box of arugula (5oz) or kale
- 1 delicata squash
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 3 oz crumbled goat cheese
- 1 avocado
- Salt and pepper
For the Barley
- 1 cup of dried barley
- 2-3 cups of cooking liquid such as chicken broth
- Salt and pepper to taste
For the Pesto
- 1 cup of fresh basil
- 2 cloves of garlic
- Juice of 1 lemon
- ⅓ nuts (walnuts, pine nuts, cashews, pistachios etc)
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
For the Squash:
Preheat the oven to 425 degrees.
Line one sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary. Roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and beginning to brown (I like mine beginning to char).
For the Barley:
Add 1 cup of barley with 2.5 cups of liquid (I like chicken or vegetable broth) to a pot over high heat. Bring to a boil and then reduce to a simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Season with salt and pepper and a tbsp of the pesto.
For the Pesto:
In a food processor, combine all the ingredients for the pesto sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. If the mixture is too thick you can add more oil.
To assemble:
Layer arugula, barley, squash, goat cheese, sliced avocado and any extra nuts you have. Toss with lemon basil pesto and enjoy!
Grocery Shopping List
Produce
- 1 cup of fresh basil
- 2 cloves of garlic
- 1 lemon
- 1 delicata squash (can also get a butternut squash that's been peeled and diced into 1 inch cubes)
- 1 box of arugula (5oz) or lettuce of choice
- 1 avocado
Dairy
- 3 oz crumbled goat cheese
Pantry Items
- 1 cup of dried barley (or grain of choice)
- 2-3 cups of cooking liquid such as chicken broth
- ⅓ nuts (walnuts, pine nuts, cashews, pistachios etc)
- Dried rosemary
- Garlic powder
- Olive oil
- Salt and pepper
Equipment Needed
- Food processor or high speed blender (if you don't have this, you can buy store bought pesto and omit the pesto ingredients from your shopping)
- 1 sheet tray lined with parchment paper (the parchment paper is key for keeping the squash from sticking)
- Knife and cutting board
- Large salad bowl to serve
