Technically this is Sarah Carey's salad recipe, but it was on the Martha Stewart site, so I just titled it "Martha Stewart's...."

Last week a friend of mine had us over her house to celebrate another friend’s birthday and she served us a delicious barley salad and fresh-baked bread.  I loved the salad so much that I had to ask for the recipe.  So, she sent me this link (Martha Stewart’s website): http://www.marthastewart.com/864334/barley-salad-squash-and-broccoli.

So, after a few days, I decided to make this dish.  Unfortunately, I was not able to find organic acorn squash at the store down the street and I didn’t feel like driving 20 minutes to the local health food store, so I just used organic yellow squash instead.  I also added a little bit more almonds and some garlic.

Check out the link above for the original recipe!….It is delicious!

My “tweeked” version is delicious just as well!  So delicious, I am making it again and sharing it with you!

Ingredients:

• 7 cups of broccoli
• 1.5 cups of quick-cooking barley
• 2 large yellow squash (chopped)
• 1 cup of chopped almonds (unsalted or raw)
• 1/2 cup of raisins
• 5 tablespoons of olive oil
• 3 tablespoons of onion (finely chopped)
• 3 cloves of garlic (minced)
• juice of 1 lemon
• Salt and pepper

Directions:

1. Pre-heat oven to 450 degrees.
2. In a large baking pan, pour in your broccoli, 2 tablespoons of olive oil, salt, and pepper.
3. In another large baking pan, pour in your chopped yellow squash, 3 tablespoons of olive oil, salt, and pepper.
4. Bake the broccoli for 15 minutes.
5. Bake Squash for 20 minutes.
6. While the veggies are baking,  heat up a skillet/wok/pan (medium heat) and spray it with about a tablespoon of olive oil and add the chopped onions and minced garlic.  Stir frequently so it doesn’t burn.  Cook for about 5 minutes.
7. Cook barley according to package instructions.
8. In a large salad bowl, pour in lemon juice, broccoli, squash, raisins, almonds, barley, salt and pepper.
9. Mix together.
10. Serve.