Salad Ingredients

  • 1 cup (250 mL) barley
  • 3 cups (750 m) chopped butternut squash
  • 2 tbsp (30 mL) canola oil
  • 2 tsp (10 mL) chopped fresh thyme
  • 1/2 tsp (2 mL) each salt and pepper, divided 1 container (255 g) grape tomatoes, halved 2 cups (500 mL) baby arugula
  • 1/2 cup (125 mL) candied almonds (optional) 1 cup (250 mL) diced firm cheese

Cheese Dressing Ingredients

  • 1/4 cup (60 mL) finely grated firm cheese 3 tbsp (45 mL) canola oil
  • 3 tbsp (45 mL) cider vinegar
  • 1 tsp (5 mL) Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper


A grey speckled bowl with a freshly made green salad with pieces of butternut squash and barley mixed throughout with wooden serving utensils on the edge of the bowl


  • Place barley in a pot and cover with water about 4 inches (10 cm) above barley. Bring to a boil. Reduce heat; cover and simmer gently for about 30 minutes or until tender but firm. Drain well and set aside.
  • Preheat oven to 400F (200C).
  • In a large bowl, toss squash with oil, thyme, and half each of the salt and pepper. Spread onto parchment paper- lined baking sheet and roast for about 30 minutes or until tender and golden. Return squash to bowl and stir in barley, tomatoes, arugula, candied nuts (if using), and cheese. Drizzle with dressing and toss well to combine.
  • In a small bowl, whisk together cheese, oil, vinegar, mustard, garlic, and salt and pepper.
  • In a small skillet, heat 1/2 cup (125 mL) sliced almonds with 3 tbsp (45 mL) granulated sugar and 1 tbsp (15 mL) butter over medium low heat. Cook, stirring for about 8 minutes or until almonds are golden. Spread onto plate and let cool completely before using.

Dairy Inspiration

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