Butternut Squash-Barley Salad
Avocado-Beet Crispbreads
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- 2 shallots, halved
- 5 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1½ cups quick-cooking barley
- 3 Tbsp fresh lemon juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp stone-ground mustard
- ½ tsp dried crushed rosemary
- 2 cloves garlic, minced
- 2 (5-oz) pkg baby spinach
- 1 cup walnuts
Instructions
- Preheat oven to 425°F. Toss together squash, shallots, 1 Tbsp oil, and ½ tsp salt on a lightly greased rimmed baking sheet.
- Bake 20 to 25 minutes or until tender, stirring once; transfer to a large bowl. Chop shallots when cool enough to handle.
- Meanwhile, cook barley according to package directions; drain, if necessary, and toss with squash. Combine ¼ cup oil, lemon juice, vinegar, mustard, rosemary, garlic, and ½ tsp salt in a small bowl.
- Divide spinach among 6 bowls; top with barley mixture. Drizzle with dressing; sprinkle with nuts.
Side Dish Ingredients
- 2 avocados, mashed
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 12 slices multigrain crispbread
- ½ (8.8-oz) pkg steamed baby beets, sliced
Side Dish Instructions
- Combine avocados, lemon juice, salt, and pepper in a bowl; spread on each crispbread slice. Top with beets.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
402
|
188
|
590
|
| Fat (g) | 24 | 10 | 34 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 9 | 6 | 15 |
| Carb (g) | 43 | 24 | 67 |
| Fiber (g) | 8 | 11 | 19 |
| Sodium (mg) | 456 | 239 | 695 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
