Barley Salad

4-1/2  cups		cooked barley
2  cups		butternut squash
1-1/2  cups		kale
1		small onion
3		cloves garlics
1/2  cup		dried cranberries
1/2  cup		sliced almonds
2  tablespoons		olive oil
1  tablespoon		balsamic vinegar
1  teaspoon		dijon mustard
1  teaspoon		apricot jam

Tip: Click on the ingredient links to learn the nutritional information for all the Barley Salad ingredients. The serving size for any ingredient in Barley Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook barley according to package directions.
Chop onion and kale and put with 1 tbsp of the olive oil in a large covered fry pan.
Add 2 cloves garlic when onions are almost tender.
Add chopped up butternut squash and cook till tender about 10 min. Set aside till cool.
Toss with barley, almonds and cranberries and dressing.
Make up the dressing with the remaining ingredients. Toss all and enjoy.