I hate food blogs with long, drawn out stories. I just want the recipes and some pictures. So here’s this one.
Ingredients:
SALAD:
1/2 c. uncooked pearl barley – [to cook: (1:3 ratio barley to water) add 1 1/2 c water to barley in small pot on stove. Bring to boil and lower to simmer for 20-30 minutes
12 oz butternut squash (bulb part of small/medium squash) cubed and roasted at 425 F for 20 minutes, turning halfway through cooking
1 blood orange (or regular, navel orange) segmented
Big handful parsley (chopped)
2 oz greens of choice (spinach, kale, mesclun etc.)
DRESSING:
Zest of 1 orange (blood/navel etc) & the juice of the orange after segmenting
2 cloves garlic, grated or minced
2 Tbsp white wine vinegar
4 Tbsp extra virgin olive oil (I used lemon infused)
1 tsp of honey (or more if you like it sweeter)
Big pinch of salt
Black pepper to taste
DIRECTIONS:
- Prepare barley and butternut squash
- Segment the orange and then chop into bite sized pieces
- Mix all salad ingredients in a bowl
- Make dressing
- Dress salad and toss
Cassidy Olsen 
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