Seasonal Serve: Roasted Squash & Barley Autumn Salad

Serves 2

Ingredients

• 400g butternut squash, peeled and cubed
  
• 1 tbsp (15ml) olive oil
  
• ½ tsp smoked paprika
  
• Sea salt and cracked black pepper, to taste
  
• 100g pearled barley (or quinoa for a gluten-free option)
  
• 1 small apple, thinly sliced
  
• 40g baby kale or rocket (arugula)
  
• 30g toasted pecans or walnuts
  
• 40g crumbled or sliced feta cheese (optional)
  
• A few sprigs of fresh thyme
  

Dressing

• 2 tbsp (30ml) extra virgin olive oil
  
• 1 tbsp (15ml) apple cider vinegar
  
• 1 tsp (5ml) maple syrup
  
• ½ tsp Dijon mustard
  
• Pinch of sea salt
  

Method

1. Roast the squash
   Preheat the oven to 200°C (fan 180°C). Toss the squash with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes until caramelised and tender.
2. Cook the barley
   Rinse the barley, then simmer in 500ml salted water for 25–30 minutes until soft but slightly chewy. Drain and set aside.
   
3. Whisk the dressing
   Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt. Whisk until smooth and golden.
   
4. Assemble
   In a large bowl, mix the roasted squash, barley, apple, kale, and nuts. Pour over the dressing and toss gently to coat.
   
5. Serve beautifully
   Finish with feta and a few thyme leaves. Serve warm or at room temperature in a rustic ceramic or wooden bowl.