ROASTED KABOCHA SALAD >> with seasonal fall ingredients

Indulgent, nourishing, salty, sweet, hearty, colorful, beautiful, and just plain old lip-smackin’ delicious! That's how'd I describe this salad.

I love contributing a fresh salad to holiday supper as a wholesome option that everyone enjoys. Besides being super-nutritious, most of it can be prepared ahead, even a day or two in advance. Put it together at the last minute and wow your family, friends, and guests with a gorgeous presentation.

If you haven’t cooked with pearl barley before, you’re in for a special treat. It’s an ancient grain that has a pasta-like consistency. This yummy salad also includes fresh spinach, pomegranate arils (seeds), crumbled feta, toasted walnuts, and Kabocha squash. You can also use butternut squash if you prefer! Finally, a super easy, throw-it-all-in-a-jar-and-shake maple Dijon vinaigrette.

ROASTED KABOCHA SALAD

INGREDIENTS

SMOOTHIE:

1 large package of spinach (~12 cups)
2 pomegranates (~1 cup), deseeded
1 cup (4 ounces) feta, crumbled
1 cup (4 ounces) walnuts, toasted
1 Kabocha squash*, roasted and diced
2 cups pearled barley, cooked

*you can opt for butternut squash if you prefer!

DRESSING

1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup orange juice
1 tablespoon maple syrup or honey
1 tablespoon Dijon mustard
2 garlic cloves, grated or finely minced
generous pinch of salt and pepper

DIRECTIONS

Cook the barley according to package directions.
Prepare salad dressing by combining all of the ingredients in a Mason jar. Give the dressing a good shake before pouring it over later on.
Cut your squash into bite sized pieces. Spritz with non-stick spray and sprinkle with salt and pepper. Roast in the oven at 400F for 15-20 minutes or until tender.
Toast the walnuts in a sauce pan on medium heat for about 5 minutes or until fragrant and lightly toasted. Watch them closely as they can go from toasted to burnt very quickly!
Place the spinach in a large serving bowl. Add the pomegranate seeds*, feta, barley, toasted walnuts, and squash.
Shake the dressing before adding it to the salad and give the salad a toss. Enjoy!

*NOTE: you can find pomegranates deseeded at many grocery stores but if you bought whole, fresh pomegranate you can deseed it yourself. Watch this video for a tutorial.

F4 FORMULA

If you follow the F4 Formula we use in our group programs and 1:1 coaching, this recipe could be made F4 by adding some grilled chicken.

PROTEIN: grilled chicken and some from feta
FIBRE-FILLED CARB: pomegranate seeds and barley
FAT: olive oil in the dressing, feta, and walnuts
VOLUME: squash and spinach
FREEBIES: garlic, salt and pepper, and vinegar in the dressing

I WANNA KNOW!

Did you try this recipe or a variation of it? Comment below! Snap a photo and tag us on Instagram so we can see your creation!

ROASTED KABOCHA SALAD >> with seasonal fall ingredients