I attended a vegan cooking class about two weeks ago, it was very interesting and very informative. And I've decided to incorporate more vegetarian meals at home since I can't fully commit to a vegan diet at this point, maybe in the future. I made this delicious and colorful salad and the family loved! Take a look:
3/4 cup pearl barley
1 small butternut squash (peeled, seedless and diced)
1 can corn kernels, drained and rinsed
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Salt and black pepper
Pre heat oven to 400 degrees. In a baking, arrange the butternut squash evenly, drizzle 1 tablespoon olive oil and season with salt. Bake for until the butternut squash is tender. Meanwhile, put the barley in a medium pot with enough cold water to cover and a dash of salt, bring to a boil. Let it cook until tender, remove from heat and drain really well. Transfer cooked barley to a bowl, add the corn, cooked butternut squash, chopped parley, apple cider vinegar and remaining olive oil. Season with salt and black pepper. Toss really well. Serve at room temperature or refrigerate for 20 minutes. Serve and enjoy!