Feeling all the cozies with winter whites!

Barley is a fiber-rich grain that shouldn’t be missed during the cooler months, especially because it can be eaten warm, cold, or in between. It’s versatile enough to be mixed with most vegetables , fruit, and nuts. But the real star of this show is the creamy maple dressing- use it on ALL your salads this season! 

Makes 5-6 lunches  - make some for the whole family, or store in the fridge for the week!

Toss together:

2 cups cooked barley

2 cups shredded brussels sprouts (you can find these in most grocery stores, if not, buy a handful and slice them thin!)

1 cup butternut squash, sautéed (sauté in an oiled pan for 10-12 minutes- we like olive oil or coconut oil)

½ cup chopped walnuts

For dressing, whisk together:

1/2 cup mayonnaise (or Greek yogurt)

2 Tbsp balsamic vinegar

2 Tbsp maple syrup 

1 Tbsp olive oil

Dash salt