Winter Barley Salad with Wild Mushrooms

This hearty grain salad gets umami from mushrooms, sweetness from Kabocha squash, and bright notes from lemon. Serve warm in cold months or chilled when it starts to heat up.

Serves 4

• ¼ C olive oil (split)
• 1 C Markon First Crop Mushrooms, chopped
• 2 C wild mushrooms
• ¼ C Ready-Set-Serve (RSS) Peeled Garlic, chopped
• 1 T RSS Lemon Juice
• 1 C Kabocha squash, chopped and roasted
• 3 C pearled barley, cooked
• 1 oz. pumpkin sprouts
• 1 tsp. kosher salt
• ¼ tsp. black pepper
• 4 oz. Manchego cheese, grated

Heat half of the oil in a large skillet. Sauté white mushrooms until browned; reserve. Heat remaining oil and sauté wild mushrooms and garlic until browned; deglaze with lemon juice.

In a large mixing bowl, combine both mushroom mixtures, roasted Kabocha, barley, pumpkin sprouts, salt, pepper, and cheese. Toss to combine and serve warm or cold.

From whole fruits and vegetables to Ready-Set-Serve products, Markon produce is sourced only from our approved grower-supplier partners, and must meet a strict set of requirements. Learn more about Markon.