Chickpea, Barley & Butternut Squash Jar Salads
Make ahead chickpea, barley and butternut squash jar salads will have you looking forward to lunch all morning! Vegetarian, ready in under 1 hour, and tastes amazing, even on day 4.
Servings: 4
Calories: 483kcal
Ingredients
Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1.5 tablespoons honey or maple syrup
- ¼ teaspoon dijon mustard
Salad
- ½ cup uncooked barley (roughly 2 cups of cooked barley)
- 4 cups butternut squash (cubed; 1 small butternut squash or ½ a large butternut squash)
- 1 tablespoon olive oil
- salt & pepper
- 15 oz can chickpeas (or 540 mL; drained and rinsed)
- ½ cup feta cheese (crumbled)
- ¼ cup pecans (chopped)
- ¼ cup dried cranberries
Instructions
- Shake together vinaigrette and set aside.
- Cook barley according to package directions and set aside.
- Heat oven to 425°F. Line a baking sheet with parchment. Toss the butternut squash with olive oil and sprinkle generously with salt and pepper.
- Arrange on the baking sheet and roast for 10 minutes. Toss and roast for 10-15 more minutes, until soft. Allow to cool completely.
- Assemble the jar salads: Add 1.5 tablespoons of dressing in the bottom of the jar. Add in the following order: chickpeas, barley, butternut squash, feta cheese, cranberries and pecans.
Storage
- Store in sealed containers in the fridge for up to 4 days.
- To serve: Shake jar contents out into a bowl. Toss completely in vinaigrette and enjoy!
Video
Nutrition
Serving: 1bowl | Calories: 483kcal | Carbohydrates: 61g | Protein: 14g | Fat: 23g | Cholesterol: 8mg | Sodium: 424mg | Fiber: 12g | Sugar: 17g