Ingredients for Salad:
2 c. cubed (1/2 inch) butternut squash
2 c. cubed (1/2 inch) sweet potato
1 Tbsp. House Blend or Tuscan Herb Olive Oil
2 c. cooked and cooled Red Bulgar
2 c. cooked and cooled Pot Barley
1 c. arils (pomegranate seeds)
1/3 c. chopped green onion (white as well)
1/3 c. chopped parsley
1/3 c. chopped mint
1/3 c. crumbled light or regular feta cheese (1 1/2 oz/43 g.)
Ingredients for Dressing:
2 Tbsp. Mint or Lime Olive Oil
2 Tbsp. freshly squeezed lemon juice
1-2 tsp. pure maple syrup or honey
2 tsp. Bianco White Balsamic
1 tsp. SMAK DAB Canadian Maple Mustard (can substitue Dijon)
sea salt and fresh ground black pepper
Preheat oven to 400 F. Toss squash and sweet potato with the olive oil and a sprinkle of salt and pepper. Spread evenly on a parchment lined baking sheet. Roast about 20 minutes.
Give the squash and sweet potato a stir about half way through the cooking time. Should be tender but still have a slight bite. Squishy is not good!
Remove from oven and let cool.
In a large bowl, combine cooked grains, squash, sweet potato, arils, green onion, parsley, mint and feta. Stir gently to combine.
Whisk together the ingredients for the dressing, except salt and pepper. Pour over the salad, add salt and pepper to taste. Mix well but gently.
Cover with plastic wrap and refrigerate until chilled. Makes about 8 cups.