Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1.5 tablespoons honey (or maple syrup)
  • 1/4 teaspoon dijon mustard
  • 1/2 cup uncooked barley ((roughly 2 cups of cooked barley))
  • 4 cups butternut squash ((cubed; 1 small butternut squash or 1/2 a large butternut squash))
  • 1 tablespoon olive oil
  • salt & pepper
  • 15 oz can chickpeas ((or 540 mL; drained and rinsed))
  • 1/2 cup feta cheese ((crumbled))
  • 1/4 cup pecans ((chopped))
  • 1/4 cup dried cranberries

Instruction

  • Shake together vinaigrette and set aside.
  • Cook barley according to package directions and set aside.
  • Heat oven to 425°F. Line a baking sheet with parchment. Toss the butternut squash with olive oil and sprinkle generously with salt and pepper.
  • Arrange on the baking sheet and roast for 10 minutes. Toss and roast for 10-15 more minutes, until soft. Allow to cool completely.
  • Assemble the jar salads: Add 1.5 tablespoons of dressing in the bottom of the jar. Add in the following order: chickpeas, barley, butternut squash, feta cheese, cranberries and pecans.