Recipe by Chef Benjamin Shelton

This is a great recipe to make ahead of time and parceled out in batches for breakfast, especially as it is best served chilled.

Ingredients

• 1 medium butternut squash
• 1⁄2 cup, plus 2 tablespoons grapeseed oil
• 2 tablespoons honey
• 1 tablespoon kosher salt
• 1 teaspoon cinnamon
• 11⁄2 cups pearl barley, rinsed
• 1 cup lightly toasted chopped pecans
• 3⁄4 cup dried cherries
• 1 small red onion, diced
• 5 large sage leaves, cut into thin strips
• 3 tablespoons pomegranate molasses
• 2 tablespoons apple cider vinegar
• Kosher salt & freshly cracked black pepper, to taste

Directions

Heat oven to 400°F

Peel and seed squash, then dice into 3⁄4-inch cubes. Add 2 tablespoons each of oil, honey, salt and cinnamon, and toss. Spread onto foil-lined sheet pan, and roast 20 minutes. Gently flip squash with spatula. Roast additional 20 minutes, or until tender and caramelized.

Fill 4-quart saucepan two-thirds with water. Add heavy pinch of salt, cover and bring to boil. Add barley and cook until al dente, about 25 minutes. Drain and rinse well with cold water until it runs clear. Place barley in a large bowl along with toasted pecans, dried cherries, red onion, sage and roasted squash.

In a small bowl, whisk together pomegranate molasses and apple cider vinegar. Slowly pour in the remaining grape seed oil. Pour over salad, season with salt and pepper, and toss gently to combine.

Set aside 2 hours at room temperature to marinate before serving. Or alternatively you can prepare beforehand and lightly warm on stove top or in the microwave to enjoy on cold mornings.

Nutrition Information

Serves 12-16

Per serving (16): 256 cal, 32 g carbs (9 grams of which are “sugars”), 3 g protein, 14 g fat, 438 mg sodium

Above photograph by Clay Imagery