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Everyone loves this Roasted Butternut Salad - it's super healthy but has an unbelievably delicious splurge. Are you ready? Candied bacon!
How do I love thee, oh Roasted Butternut Salad? Let me count the ways... You're healthy, indulgent, salty, sweet, smoky, hearty, fun, colorful, beautiful and... just plain old lip-smackin' delicious!
I have a feeling that, somewhere between all the sugary Halloween treats and the decadent holiday fare ahead, you're going to need something fresh, fun, and healthy to help sustain and center you. This fabulous Roasted Butternut Salad will do the trick and more. Besides being super-nutritious, most of it can be prepared ahead, even a day or two in advance. Put it together at the last minute and wow your family, friends, and guests with a gorgeous presentation.
If you haven't cooked with barley before, you're in for a special treat. It's an ancient grain that has a paste-like consistency and is just loaded with fiber, protein, and antioxidants. It helps with blood glucose stabilization, cardiovascular protection, and cancer prevention, and has actually been touted as "one of the world's healthiest foods." Pearl barley is the most readily available type, and the one used most often for culinary purposes. The hull and bran have been removed, making it much easier to cook.
This yummy salad also includes roasted butternut squash, fresh spinach, pomegranate arils (seeds)*, crumbled feta, and toasted walnuts. Candied bacon, which is simply bacon roasted in brown sugar, is an indulgent addition that takes this salad to "near nirvana" status. And the crowning glory? A super easy, throw-it-all-in-a-jar-and-shake maple Dijon vinaigrette.
So there you have it! Now, do you see why I'm counting the ways I love this Roasted Butternut Salad?
* If you're intimidated by pomegranates or unsure about the best technique for removing the seeds, check out this post - How to De-seed a Pomegranate, no fuss, no mess, no water!
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Roasted Butternut Salad with Barley and Candied Bacon
Ingredients
- For the salad:
- 10 strips bacon
- ½ cup brown sugar
- 3 cups butternut squash, peeled and diced into ½" cubes
- 1 tablespoon extra virgin olive oil
- sea salt and freshly ground black pepper
- 1½ cups walnuts, roughly chopped
- 2 teaspoon extra virgin olive oil
- 2 cups pearl barley, cooked according to package directions
- 4 cups fresh baby spinach, sliced thinly into ribbons
- 2 cups crumbled Feta cheese
- 1 medium pomegranate, seeded
- For maple Dijon vinaigrette:
- 1 clove garlic, minced
- 2 teaspoon Dijon mustard
- 3 tablespoon pure maple syrup
- 2 tablespoon fresh orange juice
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- ¼ cup canola oil
- generous pinch sea salt
- freshly ground black pepper, to taste
Instructions
- Preheat oven to 400˚F. Line 3 sheet pans with foil.
- For candied bacon, place bacon strips on one of the prepared sheet pans. Sprinkle evenly with half of the brown sugar. Place in oven for 10 minutes, then remove from oven and flip bacon strips to opposite side. Sprinkle with the remaining half of the brown sugar. Return to oven and bake for another 8-12 minutes, or until deep golden brown (amount of time will depend on your oven and the thickness of the bacon). Watch bacon carefully during the last 5 minutes as it can easily go from golden to burned. Remove bacon to a sheet of foil or parchment paper and allow to cool slightly. When cool enough to handle, slice bacon, width-wise, into ¼" slices. Set aside.
- Place diced butternut squash on the second sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle lightly with sea salt and freshly ground black pepper. Place in oven for about 15 minutes or until tender, but not mushy. Gently stir halfway through baking time. Remove from oven and set aside.
- Place walnuts on 3rd sheet pan. Drizzle with the 2 teaspoons of olive oil. Sprinkle lightly with sea salt. Toss well and place in oven for about 8 minutes or until beginning to turn golden. Remove from oven and set aside to cool.
- Arrange candied bacon, barley, Feta, spinach, butternut squash, pomegranate arils (seeds) and walnuts in attractive rows on salad plates or shallow bowls. Drizzle with dressing or allow guests to dress their own salads. You can also toss all salad ingredients in a large bowl and divide between 4 individual plates or allow guests to serve their own salads.
- For the vinaigrette, combine all ingredients in a medium size jar. Cover with lid and shake vigorously.
Notes
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I made this last night for a Christmas party. We had 22 in attendance and I tripled the recipe. You don't need to triple the barley though 😅. I did mix spinach with spring greens. The salad was so beautiful and tasty!! Everyone loved it. Unlike other reviews, I didn't care for the dressing as much. Too much oil with not a ton of flavor for me. No one complained. It's definitely my go to Winter salad!
Thanks for your review, Laurie!
The ingredients in this salad sound so yummy but the combination ended up tasting bland. I'm not sure why but they just didn't compliment each other. The dressing was good and I will use it on other salads.
Sorry you didn't enjoy this, Mark. Everyone we've served it to has gone crazy.
Oops, I now see in the instructions that the recipe will serve 4. Cant wait to make this.
I too want to serve the butternut squash salad with a pork roast for a simple dinner party. Can you estimate how many people the salad will feed?
Hi Paula, I think if you're serving it alongside meat, you could probably get at least 6 servings. Enjoy!
I made this salad this evening to "audition" it for Christmas Eve and it is delicious. I have 28 people coming and was anxious to find a recipe that could largely be made ahead. This fills the bill magnificently. The only change I made was to use dried cranberries instead of pomegranate arils (I love pom juice, but don't like the crunchy seeds). The candied bacon was great but the real star of this recipe (besides the wonderful barley) is the dressing. No overdone herbs, just nice balance between sweet and tart. To top it off, the salad is beautiful, too. Well done!
Yay! I had forgotten about this wonderful salad! Thanks so much for the reminder and for sharing your results. Merry Christmas!
This is a GREAT salad! I made it for my family for Thanksgiving and everyone raved about it. I have made it several times since as a delicious meal-superb every time! Heres my question...I am hosting a dinner party and will be serving this salad but would like to serve a whole meal along with it. Any suggestions of what I could serve along side it? Its such a statement on its own so Im lost:(
Hi Sarah,
I think this would be really nice with a simple roast chicken and a loaf of warm crusty bread.
We love that salad too!
Hope you have a wonderful dinner party. I wish I was going to be there! 🙂
Thanks so much! I finally decided on a roasted pork loin with bread! I wish you were coming, too, the more the merrier;)
I made this for an early Thanksgiving dinner and it was enough to eat off of for two days. We loved it and I already have requests in to make it for our actual Thanksgiving!! - The salad dressing was amazing. I am going to keep a jar on hand for all of our salads now! It's our new favorite!
Thanks for the recipe!!!!
We LOVE that salad too Kelli, thanks for taking the time to let us know, so happy you enjoyed it. Have a great Thanksgiving!
Beautiful salad. We have a grain mill here in Redding CA which has a product called
"Plump Soup Barley" The little barleys really are large and so delicious. This salad is a complete meal, I must make it soon.
Gorgeous salad...so vibrant and so delicious! An absolutely winner.
How you do that Chris???? You are always so inspired when you prepare salads... just like me with breakfast:) This one too looks amazing!
A beautiful, colorful and tasteful salad!
Cheers,dear Chris!
I don't know if this could pass up my favorite corn salad recipe from The Cafe ... but it might come in second. Happy November, Chris.
Fondly,
Glenda
Chris, this is wonderful. I love roasted butternut and I have just gone bonkers for pomegranates this season. What a great price! I know I just keep saying this is your prettiest one, but I believe this one is your prettiest one.
For some reason Word Press does not always allow me to comment...I had to try 3 times...OK, got it now!
Love your delicious colorful, and super healthy awesome salad, Chris. Butternut squash has so many uses at this time of year...just can't get enough of it!
wow, look at the salad color!
beautifully plated and captured too......
i'm craving such a healty dish like this, tons on vitamins and betacarotene made me feeling younger just by reading this post......
Wow! It looks beautiful and so delicious.
Putting grains and veggies in one salad is an excellent idea! Thank You 🙂
🙂
I'm your fan number 1! The problem is I am 7 months pregnant and enter your blog is a danger, I want everything that you prepare 😀
A big kiss, Chris!!
Thank you so much MI Ka, so happy to hear you're pregnant, that is such exciting news. This salad would be quite good for you though and the little bambino 🙂
I find myself repulsed by chocolate at the moment. My body tells me so. I would really enjoy this healthy salad. I have butternut squash and I have time.
Wow! Love the colors and the combination, I have to try this salad 🙂
Your salad sounds very healthy and looks beautiful Chris:@)
Chris, candy cones are not available around here (maybe a good thing) but I have seen pictures of them and I must admit they they look rather cute and yummy! Onto the salad, it is beautiful and healthy and has so many wonderful, appetizing colors.Grains are always good with tone of veg and friuit. I can certainly attest to that. Just perfect.
And thank you also for your very funny comment - now I will add that "squirrel post" to my blog after all...and I shall be looking out for those friendly furry creatures and make sure to have some "tarte"at the ready!
Haha, I'd love to be a guest at your door, even if I was dressed incognito!
A gorgeous autumn salad, Chris.
This needs to come to my dinner table, especially the candied bacon! YES!
Such a fresh and colorful salad, I'd love this!
Beautiful salad Chris and I love the dressing. I may have to make something like this for Thanksgiving. I'd sub out the feta for goat cheese since I'm an addict and maybe use a different grain - one my family loves.
As for the candy corn I too am addicted but to the chocolate ones. After eating them though I always feel sick. I'm sure it's because I overdose on them. Nice recipe.
Gorgeous salad, yes I still have some candy left!
Chris...I ADORE roasted butternut squash, too! And I love it in this light and beautiful salad! I don't know....but everything in this bowl looks like candy to me! What a perfectly light way to serve up a ton of fall flavor! : )
I am so looking forward to trying this beautiful salad
What a gorgeous salad! Perfect combination of Fall ingredients. Would love to have this for lunch some day!
Just look at the gorgeous colors of your salad, Chris! It's like jewels...and I'm certain it tastes as good as it looks!!!
I have eaten way too many bite size candies, in my head they are so small, but they sure add up! This is a great salad to get me in a more nutritious mood!
It's been a long time since I've had barley and it didn't look this good!
Chris that last photo with all the ingredients in lines is just beautiful! That would be a lovely way to serve a salad and toss it at the table!
So pretty, Chris! I love you salad recipes...