Warm Barley Lentil Salad with Roasted Vegetables

Autumn colours abound in this tasty and seasonal vegetarian dinner. Roasted squash, carrots and red onion add a sweetness that is balanced by tangy feta.

This savoury recipe and photo from Foodland Ontario,, will inspire you to try new pumpkin fare.

Preparation Time: 20 minutes
Cooking Time: 55 minutes
Roasting Time: 40 minutes
Serves 4

1/4 cup (50 mL) olive oil
2 tbsp (25 mL) Ontario apple cider vinegar
1 tsp (5 mL) each salt and dried thyme leaves
Pepper, to taste
2/3 cup (150 mL) pot barley, rinsed
1/2 cup (125 mL) green lentils, rinsed
1/2 cup (125 mL) dried cranberries
4 cups (1 L) cubed, peeled Ontario butternut squash
2 Ontario carrots, cut into pieces
1 Ontario red onion, thickly sliced
1 clove Ontario garlic, minced
1/2 cup (125 mL) crumbled Ontario feta cheese
2 tbsp (25 mL) pumpkin seeds
1/2 cup (125 mL) Ontario microgreens

In small bowl, whisk together 3 tbsp (45 mL) of the oil, vinegar, 1/2 tsp (2 mL) each of the salt and thyme. Season to taste with pepper; set aside.

In medium saucepan, combine barley, remaining salt and 4 cups (1 L) water. Bring to boil, cover, reduce heat and simmer for 35 minutes. Add lentils and simmer until tender, about 15 minutes. Drain well; place in large bowl. Add cranberries, toss with half of the dressing; set aside.

Meanwhile, in large bowl, toss squash, carrots, remaining oil and thyme and pinch of pepper. Spread on large parchment paper-lined baking pan. Roast in 425°F (220°C) oven for 20 minutes, stirring partway through. Stir onion and garlic into vegetables; roast until tender, 15 to 20 minutes. Remove from oven; let stand 10 minutes. Scrape into medium bowl; toss with remaining dressing.

Place warm barley mixture on serving platter. Spoon vegetables over top, sprinkle with feta, pumpkin seeds and microgreens.

Tip: Ontario goat cheese (chèvre) can be used in place of feta, baby arugula in place of micro greens.

Nutritional Information:
1 serving
14 grams
FAT: 18 grams
FIBRE: 10 grams
SODIUM: 840 mg