Roasted Butternut Squash Grain Bowl with Hot Honey Dressing

butternut squash with whole grain, lentil, dried fruit, greens in red bowl with honey

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Roasted Butternut Squash Grain Bowl with Hot Honey Dressing

A hearty and colourful salad that celebrates the flavours of fall. Roasted butternut squash, satisfying whole grain barley, protein-rich lentils, and a sweet-and-spicy honey dressing come together in this versatile grain bowl. Serve it as a main dish or as a vibrant side. A great way to use up extra roasted squash (or root veggies) and whole grains.

Prep Time10

Total Time10

Course: brunch, dinner, lunch

Cuisine: American

Keyword: arugula salad, butternut squash, grain bowl, root veggies

Servings:

Calories: 548kcal

Author: Getty Stewart

Ingredients

Hot Honey Dressing

4 Tbsp oil
3 Tbsp honey
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
2 tsp hot pepper flakes adjust to taste
¼ tsp salt
1/8 tsp black pepper

Grain Bowl

4 cups hearty leafy greens spinach, kale, arugula, romaine
1 cup cooked barley or other whole grains
1 cup cooked lentils
4 cups roasted cubed butternut squash
1 cup shredded red cabbage
½ cup dried sour cherries or cranberries
⅓ cup crumbled feta cheese
½ cup toasted pumpkin seeds
2 Tbsp chopped fresh parsley or cilantro

Instructions

Prepare dressing by combining all ingredients in a jar and shaking to combine.
To assemble grain bowl, arrange leafy greens on bottom of bowl.
Mix barley and lentils together and stir in a little dressing to help them soak up extra flavour, then add to leafy greens.
Arrange roasted butternut squash and all other ingredients on top, finishing with fresh herbs. Add dressing or serve on side for everyone to add their own.
Enjoy as a main dish or a hearty side.

Notes

Make Ahead: Roast the squash and cook the grains/lentils up to 2 days in advance. Store separately in the fridge or freeze for later.
Roast Squash: Preheat oven to 375°F (190°C). Peel and cut squash into ¾” cubes and toss with 1½ Tbsp oil and ¼ tsp salt. Spread in single layer on rimmed baking sheet. Roast for 25–30 minutes, turning once, until tender and lightly caramelized. See How to Roast Squash
Cook Barley: Rinse 1 cup of barley, then add it to a pot with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 25–30 minutes for pearl barley and 40-45 minutes for pot barley until tender but still chewy. Drain any extra water. See How to Cook Whole Grains
Protein Boost: Each serving has about 16g of protein thanks to the lentils, pumpkin seeds, barley, and feta. For even more, add roasted chickpeas, chicken, or an extra sprinkle of seeds.
Grain Swaps: Try farro, quinoa, wheat berries, or bulgur.
Serving Idea: Arrange everything on a large platter instead of mixing in a bowl to show off the colours—orange squash, purple cabbage, red cherries, and green herbs look stunning together.
Leftovers: Store leftovers in the fridge for up to 3 days. The flavours deepen as it sits, but the greens soften a little—still tasty for lunches or wraps.

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