Balsamic Butternut Squash Barley Salad

by Kate on December 30, 2014

Balsamic Butternut Squash Barley Salad - #healthy #recipe

After the decadence of the holidays, as we move into the new year we tend to also seek healthier fare. I love enjoying big meals followed by amazing holiday desserts as much as the next person but I also love when the holidays pass and I get back to eating the healthy foods my body is used to. This Balsamic Butternut Squash Barley Salad definitely falls in step any healthy eating plan. Hearty barley is tossed with roasted butternut squash and red onions then finished with a touch of honey balsamic vinegar. This barley salad recipe is full of major flavor.

Balsamic Butternut Squash Barley Salad - #healthy #recipeThis balsamic butternut squash barley salad is perfect as a side dish for a winter dinner but filling enough to be a meatless meal. It’s the best of both worlds! Not a fan of butternut squash? How about mushrooms, beets or even carrots? So many vegetables would go beautifully with the tender barley and sweet tanginess of the balsamic vinegar so feel free to get creative. I love using Honey Ridge Farms Balsamic Honey Vinegar for this recipe. It truly adds something special but certainly, another high quality balsamic vinegar would do in a pinch.

The other brilliant thing about this barley salad is that it’s irresistible fresh and warm but it’s equally spectacular after being refrigerated overnight. The flavors really come together so enjoyed warm or cold, it’s fantastic and I know you’ll enjoy this balsamic butternut squash barley salad as much a I did.

Balsamic Butternut Squash Barley Salad - #healthy #recipe



**Disclosure: I received one bottle of Honey Ridge Farms Balsamic Honey Vinegar at no cost to me. I love the stuff so much I had to tell you just a little bit about it. All opinions are my own.

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Balsamic Butternut Squash Barley Salad

30 minutes

Yield: 4 servings

Balsamic Butternut Squash Barley Salad

A hearty barley salad filled with roasted butternut squash, red onions and balsamic vinegar.


  • 2 cups butternut squash, cubed
  • 1 small red onion, diced
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 cup pearled barley, cooked according to package directions


  1. Preheat oven to 400 degrees. Toss together butternut squash, onion, 2 tablespoons olive oil, salt and pepper. Spread onto a baking sheet and roast in oven 20-25 minutes or until tender, stirring halfway through cook time.
  2. In a large bowl, gently toss together prepared barley, roasted butternut squash and onions with remaining 1 tablespoon olive oil and balsamic vinegar. Season with salt and pepper to taste.

{ 8 comments… read them below or add one }

Barbara | Creative Culinary December 31, 2014 at 7:34 pm

I’m right there with you. No big meal tonight or tomorrow either; I’m just over it. I’m craving salads and veggies and lighter fare and this looks like it would hit the spot!

Happy New Year Kate!


Kate January 4, 2015 at 12:47 pm

Happy New Year, Barb! Hope you had a fabulous Christmas and made yourself a lovely cocktail to ring in the new year.


Christiane January 6, 2015 at 7:58 am

I’m all about purging my body of all the sugar I made it put up with during the holidays! This salad looks delicious, Kate. I love the idea of nutty barley combined with the sweet squash and tangy balsamic.


Kate January 6, 2015 at 5:10 pm

Thank you so much, Christiane! It has quickly become something I make once or twice a week now. Loving it!


Kristen January 6, 2015 at 6:03 pm

I adore butternut squash. I think it’s my favorite of the winter varieties. That salad is just the ticket for an after-the-holiday-cleanse meal.


Kate January 6, 2015 at 6:17 pm

It is most definitely my favorite winer squash also! I adore it in so many things and it’s so versatile.


Penny November 30, 2017 at 1:09 pm

Sounds great, but where does the barley come in?


Kate December 1, 2017 at 12:08 am

Thanks so much Penny! I’m happy you think so. The barely will get tossed together with the roasted butternut squash and onions during the last step. Enjoy!


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