Nordic Barley Salad

sunnygandara.com

Jennifer Kellogg

SCALE1x2x3x

subheading: For the salad:

1 cup pearl barley, rinsed

1 x 15 oz can butter beans or broad beans, rinsed and drained *

2 small or 1 medium delicata squash, halved and sliced into half moons

1 medium red beet, roasted, peeled and diced

1 medium yellow beet, roasted, peeled and diced

1 crisp apple, like honey crisp or Granny Smith

½ large bunch lacinato kale, ribs removed and thinly sliced

Couple of handfuls fresh dill, chopped plus more for garnish

Handful of flat-leaf parsley, chopped

⅓ cup hazelnuts, toasted and chopped**

Pickled red onions for garnish

½ cup ( 125 grams) vegan goat cheese

subheading: For the vinaigrette:

2 tablespoons apple cider vinegar

Juice of ½ lemon

1 small garlic clove, grated

1 to 2 tablespoons fresh dill, chopped

2 teaspoons Dijon mustard

1 tablespoons maple syrup

4 tablespoons good quality extra-virgin olive oil

1 bunch scallions, sliced finely (white and light green parts only) divided

Salt, pepper to taste

Directions at sunnygandara.com

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