Vegan Challenge Recipe: Butternut Squash Barley Kale Salad

Try this healthy recipe for Butternut Squash Barley Kale Salad, featured in our 21-day vegan challenge.
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  • 1/2 cup barley
  • 2 cups water
  • 1 1/2 cups butternut squash
  • 3/4 tbsp tahini
  • 3/4 tbsp lemon juice
  • 1/2 tsp minced ginger
  • 1/2 tsp agave
  • Pinch of salt and black pepper
  • 3 cups kale
  • 1 sliced scallion
  • 1/4 chopped red or yellow bell pepper
  • 3 tbsp coarsely chopped hazelnuts
  • 3 tbsp dried cranberries
  • 3/4 tbsp hemp seeds
  • 2 slices whole-grain krisp bread (e.g. Wasa)
  • 1 tbsp sunflower-seed butter


2 servings

In a medium pot over medium heat, cook 1/2 cup barley in 2 cups water for 25 minutes. Add 1 1/2 cups peeled and cubed butternut squash; cover and cook, stirring occasionally, until barley is chewy and squash is firm yet tender, 10 minutes. Remove from heat, and drain. In a bowl, combine 3/4 tbsp tahini, 3/4 tbsp lemon juice, 1/2 tsp minced ginger, 1/2 tsp agave, and a pinch of saltand black pepper until smooth and creamy. Add 3 cups coarsely chopped kale and massage dressing into the leaves. Add 1 sliced scallion, 1/4 chopped red or yellow bell pepper, 3 tbsp coarsely chopped hazelnuts, 3 tbsp dried cranberries, and 3/4 tbsp hemp seeds to kale and toss well. Add barley mixture and toss again; the heat will help tenderize the kale. Refrigerate leftovers in an airtight container for up to 3 days.

1 serving

Serve warm or cool with 2 slices whole-grain krisp bread(e.g., Wasa) topped with 1 tbsp sunflower-seed butter.