A great salad to bring to your Labor Day parties!
2 lb Diced Butternut Squash
8 oz Shallots Minced
1/4 oz Sage Minced
1/2 oz Salt
1/4 oz Pepper
2 1/2 oz Garlic Minced
4 oz 80/20 Oil
1 1/2 lb Cooked Wild Mushrooms
3 lb Cooked Barley
6 oz Sherry Vinegar
2 each Oranges juice and zest
4 oz Toasted Pine Nuts or Slivered Almonds
1.) Combine the first eight ingredients and mix together to coat with oil.
2.) Roast at 425 degrees for approximately 18-20 min, let cool.
3.) Combine with all remaining ingredients and season to taste with salt and pepper.
4.) Serve as is or with your favorite greens.
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