Vegan Pomegranate Barley Salad
A wonderful mix of textures and flavors, this pomegranate barley salad is hearty and comforting for days when you want salad but don't want to get cold.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganook.com.
Cooking tools:
- Microplane
- Pressure cooker
- Pot
- Stove
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Toaster oven
- Serving bowl
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup barley
- 1/2 butternut squash
- 1 tsp olive oil
- 1/2 onion (thinly sliced)
- 1/4 cup dried cranberries (or frozen)
- 1/2 pomegranate (juicy seeds removed)
- 1 cup spinach (or baby greens)
- 1/4 cup pumpkin seeds (or walnuts or sunflower seeds)
- 1 Tbsp olive oil
- 1 lime (zested, and half juiced, half sliced into wedges.)
- 1-2 tsp maple syrup (optional)
- pinch sea salt
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