Last night was pretty windy out, but it was almost 60 degrees , so I decided to hoof it home from work. I work down in the financial district and live on the Upper East side. For those of you not from the nyc area, I walked 6 miles home…and let me tell you, 2 hrs of walking can leave your mind to think about all sorts of things.

But the main thing my mind always drifts back to is food. You better believe I was dinner brainstorming. I was trying to figure out what I could do with the barley in my pantry, that would also involve the butternut squash I had left in my fridge from roasting a couple nights before.

I decided I could go with something on the sweet side…adding some dried fruit (feel free to use whatever types you have on hand rather than the specific ones I chose to use) and fresh fruit. This kind of got me thinking about Waldorf Salad, and because I had a lot of yogurt in my fridge, I thought a nice creamy, sweet yogurt sauce would be the perfect addition. I also added some toasted sliced almonds to give it a crunch (much to Nate’s dismay) and a little cinnamon for some spice.

I have to say, it came out better than I expected. The only thing lacking were the photos because I was really hungry and didn’t feel like setting up my nice backdrop. Also, I was going to sprinkle the almonds on top (which would have been prettier), but I forgot and mixed them in.

Pardon the appearance, but do try it for yourself! It would even make a delicious breakfast.

Also, I submitted my recipe in a nut butter contest and you can check it out featured here!:

They haven’t announced a winner yet, so we’ll see.


Creamy Fruited Barley Salad

Recipe by Me
makes 2-4 servings as a side dish

1/2 cup pearl barley, uncooked
1/2 cup orange juice
1/4 cup dried apricots, chopped
1/4 cup dried cranberries
3-4 dried figs, chopped
1/3 Granny Smith apple, chopped (about 1/2 cup)
1/4 cup sliced almonds, toasted
1/2 cup cooked butternut squash, cubed
salt to taste

4 oz. honey flavored Greek yogurt (or plain with honey added)
1/4 tsp cinnamon
1/4 cup orange juice

Boil 2 cups of water and and bring to a boil. When boiling, add barley and cook til tender and liquid is absorbed.

While barley is cooking, put orange juice through figs in a small pot and bring to a boil. Simmer until liquid is absorbed and fruit is tender.

Whisk yogurt, cinnamon and 1/2 cup orange juice into a sauce.

Add cooked barley and toss to coat. Add rest of the fruits/veggies. Sprinkle with almonds and serve.