Roasted Acorn Squash Salad With Maple Dressing
Author: 
Recipe type: Salad,Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Parmesan crusted acorn squash are roasted to golden perfection and tossed with barley, pomegranates and cilantro to make the best salad meal ever. And oh, don't forget the maple-lime dressing. You wouldn't even know it was healthy!
You will need:
  • For the roasted acorn squash, barley and pomegranate salad,
  • Acorn squash - 1
  • Olive oil - 1 tbsp
  • Red chili flakes - 2 tsp
  • Dried oregano - 2 tsp
  • Grated parmesan cheese - ¼ cup
  • Pearl barley - 1 cup
  • Pomegranate arils - 1 cup
  • Cilantro leaves - 2 tbsp, finely chopped
  • Red onion - a few thin slices (optional)
For the maple-lime salad dressing,
  • Maple syrup - 2 tbsp
  • Lime - 1, juiced
  • Olive oil - 2 tbsp
  • Chili sauce - 1-2 tsp (I used sriracha)
  • Salt and pepper - to taste
How to:
  1. Roasted acorn squash salad: Pre-heat the oven to 400 deg.F and line two baking sheets with foil or parchment paper.
  2. Slice the acorn squash in half lengthwise, remove the seeds and slice into half moons. You do not need to remove the skin.
  3. Toss with olive oil, red chili flakes and dried oregano. Sprinkle parmesan cheese on both sides of the slices.
  4. Arrange in a single layer on the baking sheets and bake for 30 minutes, turning the slices over once midway through the baking.
  5. Meanwhile, prepare the pearl barley. Rinse barley under running water a couple of times.
  6. Take 3 cups of water, 1 cup washed barley and a generous pinch of salt in a large pot. Bring to a boil, reduce heat, cover and cook till barley is soft, around 30-40 minutes. The barley should have absorbed the water, but drain if any water is left. Barley tends to make water foam a lot, so keep an eye while cooking.
  7. To assemble salad, spread cooked barley in a large platter. Sprinkle cilantro and pomegranate on top. Arrange the roasted squash slices. Top with slices of red onion, if desired. Serve with the maple dressing on the side. Recipe follows.
  8. Maple-lime salad dressing: Whisk together all the salad dressing ingredients in a small bowl. Taste and adjust seasoning.
Notes:
1. You can serve the roasted squash over couscous, quinoa or broken wheat (dalia), brown rice or any of your favorite salad grain.
2. This roasted acorn squash makes for an excellent side as such. This can be done with any of the other squash like butternut or delicata squash as well.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/11/23/roasted-acorn-squash-salad-with-maple-dressing/