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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!
This Roasted Butternut Salad with Barley and Candied Bacon is Fall at it's very best! This healthy, flavorful salad is a meal in itself and everyone will ooh and ahh over every delicious bite!
- 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
-
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.
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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.
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For the vinaigrette, combine all ingredients in a medium size jar. Cover with lid and shake vigorously.
The candied bacon, roasted butternut squash, walnuts, and dressing can all be made up to a day in advance. Refrigerate separately except for walnuts which can be stored in an airtight container at room temperature. Warm the bacon and squash on low power in the microwave. These ingredients should be warm or at room temperature, not hot.
GLENDA CHILDERS says
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
Madonna/aka/Ms Lemon of Make Mine Lemon says
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.
Elisabeth Foodandthrift says
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!
dentistvschef says
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......
Pam says
Wow! It looks beautiful and so delicious.
ela@it's better when I make it myself says
Putting grains and veggies in one salad is an excellent idea! Thank You 🙂
Chris Scheuer says
🙂
Mi Ka says
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!!
Chris Scheuer says
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 🙂
bellini says
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.
Munatycooking says
Wow! Love the colors and the combination, I have to try this salad 🙂
Lynn@Happier Than a Pig in Mud says
Your salad sounds very healthy and looks beautiful Chris:@)
Andrea_TheKitchenLioness says
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!
Chris Scheuer says
Haha, I'd love to be a guest at your door, even if I was dressed incognito!
Angie Schneider says
A gorgeous autumn salad, Chris.
Sophia Del Gigante says
This needs to come to my dinner table, especially the candied bacon! YES!
Laura (Tutti Dolci) says
Such a fresh and colorful salad, I'd love this!
Vicki Bensinger says
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.
Gerry @Foodness Gracious says
Gorgeous salad, yes I still have some candy left!
Anne@FromMySweetHeart says
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! : )
La Table De Nana says
I am so looking forward to trying this beautiful salad
Julia | JuliasAlbum.com says
What a gorgeous salad! Perfect combination of Fall ingredients. Would love to have this for lunch some day!
Liz Berg says
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!!!
Pamela @ Brooklyn Farm Girl says
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!
Sandra Lee says
It's been a long time since I've had barley and it didn't look this good!
Claire @ Claire K Creations says
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!
Denise Browning@From Brazil To You says
So pretty, Chris! I love you salad recipes...