Barley Salad with Patty Pan Squash

This easy salad is loaded with chewy barley, sweet roasted patty pan squash, fresh herbs and pepitas. Tossed in a zippy citrus dressing, it’s simple, colorful, and a great late summer/early fall dish.

Yield: All recipes serve 2 people

Chef Notes: Poached chicken breast or roasted chicken thigh is the perfect addition to this dish.

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Components

• Roasted Squash & Onion

• Barley

• Herbs

• Pepitas

• Salad Greens

• Vinaigrette

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Mise

Roasted Vegetables: Wash and trim squash, zucchini, bell pepper, and onion. Dice into small even pieces. Spread on a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast at 450°F until golden. While still hot, squeeze lemon juice over the vegetables.

Cook the Barley▸ Rinse barley under cold water. Bring 3 C stock to a boil. Add barley and cook until al dente, about 30 minutes. Skim off any scum from the surface. Drain and rinse under cold water.

Mince the Herbs: Wash dill and parsley, pat dry, and roughly chop.

Toast the Pepita Seeds▸ Spread the pepitas onto a sheet tray and toast until golden brown. Season with salt.

Make a Vinaigrette: In a small bowl, combine:

• 3 T Sherry Vinegar

• 1 t Honey

• 1 t Dijon Mustard

• 6 T Olive Oil

• Salt and Black Pepper

Whisk together until emulsified.

Finish

Toss the salad greens and barley with the vinaigrette. Season and adjust.

Add the roasted vegetables and divide amongst shallow bowls.

Garnish with herbs and pepitas!

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