Recipe Friday 10/5: Barley & Squash Salad

Alright you guys, although we in SF are experiencing a bit of an Indian Summer at the moment, the rest of the country is feeling the effects of fall. The farmer's market reflects that too, there's new veggies making their way to market, squash, brussels sprouts, a sign that summer is leaving, and fall is here. So today I am giving you a little taste of fall, but on the lighter side, fresh and yummy but with those autumn accents. This is a salad meant to be eaten at room temperature, not hot or cold but right in the middle. It's an easy one to make full of good for you grains and vitamin rich veggies. Enjoy this as a side for roast chicken or poached fish for dinner, or as a main meal for lunch. The almonds give you some protein and the barley fills you up in a way that lasts. A simple vinaigrette makes this salad pop. Enjoy cooking some light fall meals with produce fresh from the farmer's market and as always... Happy Cooking

Barley and Squash Salad
1 medium acorn squash, halved, seeds removed and cut into 1/2" slices
4-5 Tblspn olive oil
1/2 head of cauliflower, cut into florets, appx. 4-5 cups
2 cups quick cook barley
juice from 2 lemons (1/4 cup)
1 clove garlic, zested or made into a paste
2/3 cup toasted whole almonds, rough chop
salt and pepper to taste
fresh thyme sprigs, about 1/4 tspn
fresh parmesan for shaving

*preheat oven to 400 degrees, on a baking sheet toss squash in a light coating of olive oil, season with salt and pepper place on sheet pan in a single layer. On another baking sheet, toss the cauliflower in a light coating of oil, and place in a single layer, cook until both are tender, about 30min.

* cook barley according to the package, drain, and cool

*in a jar with a lid, shake together 2 1/2 Tblspn oil, lemon juice and garlic, and thyme season with salt and pepper shake until emulsified. In a bowl combine the squash, barley, cauliflower, almonds, and toss in the dressing. Salt and pepper as needed. Shave the parmesan on top as a garnish. Enjoy!

** to give this more of a Moroccan or Indian feel, add golden raisins to the mix, and toss the cauliflower and squash in a light marinade of curry powder and chili flake, prior to roasting.