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Stack of four glass jars filled with chickpea barley and butternut squash salad
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5 from 4 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch
Cuisine: American
Servings: 4
Calories: 483kcal



  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1.5 tablespoons honey or maple syrup
  • ¼ teaspoon dijon mustard


  • 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


  • 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.


  • 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!



Serving: 1bowl | Calories: 483kcal | Carbohydrates: 61g | Protein: 14g | Fat: 23g | Cholesterol: 8mg | Sodium: 424mg | Fiber: 12g | Sugar: 17g