Beetroot Butternut Squash and barley salad with balsamic vinaigrette
This is a delicious, colourful and healthy salad, perfect for the end of summer and making the most of Autumn colour.
Butternut squash - peeled, large chunks and roasted
250g pearl barley - cook until al dente
300g of cooked peeled beetroot
small red onion finely chopped
2 tbsp pumpkin seeds
1 tbsp small capers rinsed
good handful basil chopped
For the dressing: Put all ingredients in a small jar and and shake - remember to but the lid on!
3 tbsp balsamic vinegar
5 tbsp olive oil
1 tbsp Dijon mustard
clove finely chopped
Mix all salad ingredients together with the dressing and serve! This salad will last for a few days in the fridge.
Labels: Main Course