Introducing a delightful and hearty vegan twist on a classic recipe inspired by the ever-talented Martha Stewart. This Barley Salad with Squash and Broccoli has all the comforting flavors and wholesome goodness you crave, now made entirely plant-based for a nourishing and delicious meal.
Title: Martha Stewart’s Barley Salad With Squash And Broccoli Veganized
Ingredients:
– 1 cup barley
– 2 cups vegetable broth
– 1 small butternut squash, peeled and cubed
– 1 head of broccoli, cut into florets
– 1 small red onion, thinly sliced
– 2 cloves of garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup dried cranberries
– 1/4 cup chopped almonds
– 2 tablespoons olive oil
– Juice of 1 lemon
– Salt and pepper to taste
Instructions:
1. In a medium pot, bring the vegetable broth to a boil. Add the barley, reduce heat to low, cover, and simmer for about 30-40 minutes, or until the barley is tender and the broth is absorbed. Once cooked, fluff the barley with a fork and let it cool to room temperature.
2. Preheat your oven to 400°F (200°C). On a baking sheet, spread the cubed butternut squash in a single layer. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until the squash is tender and slightly caramelized. Remove from the oven and set aside to cool.
3. Meanwhile, in a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced red onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Toss in the broccoli florets and cook for 5-7 minutes, stirring occasionally, until the broccoli is tender but still vibrant green. Remove from heat and let it cool.
4. In a large mixing bowl, combine the cooked barley, roasted butternut squash, sautéed broccoli and onion mixture, chopped parsley, dried cranberries, chopped almonds, and lemon juice. Toss everything together gently to combine.
5. Season the salad with salt and pepper to taste. Give it a final taste test and adjust the seasoning if needed. You can also add a drizzle of extra olive oil or lemon juice if desired for more flavor.
Serve the Veganized Martha Stewart’s Barley Salad with Squash and Broccoli either warm or at room temperature. It makes a perfect standalone meal or a substantial side dish for any gathering. The combination of chewy barley, sweet butternut squash, tender broccoli, and crunchy almonds creates a delightful texture and flavor profile that will surely impress vegans and non-vegans alike. Enjoy this wholesome and satisfying dish as a nutritious addition to your weekly menu rotation!
