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Winter Barley Salad

This hearty grain salad gets umami from mushrooms, sweetness from Kabocha squash, and bright notes from lemon. Serve warm for cold months or chilled when it starts to heat up.


1/4 C olive oil (split)

1 C Markon First Crop Mushrooms, chopped

2 C wild mushrooms

1/4 C Ready-Set-Serve Peeled Garlic, chopped

1 T Ready-Set-Serve Lemon Juice

1 C Kabocha squash, chopped and roasted

3 C pearled barley, cooked

1 oz. pumpkin sprouts

1 tsp. kosher salt

1/4 tsp. black pepper

4 oz. Manchego cheese, grated


Heat half of the oil in a large skillet. Saute white mushrooms until browned; reserve. Heat remaining oil and saute wild mushrooms and garlic until browned; deglaze with lemon juice.

In a large mixing bowl, combine both mushroom mixtures, roasted Kabocha, barley, pumpkin sprouts, salt, pepper, and cheese. Toss to combine and serve warm or cold.