Rosemary Turkey Bowl with Creamy Barley, Golden Squash and Apple Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the butternut squash with 2 tablespoons olive oil, half of the sweet paprika, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.

2. 2

   In a medium saucepan, combine the pearl barley and broth. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until tender. If needed, drain lightly. Stir the hot barley with the plain yogurt and 1 tablespoon chopped parsley to give it a creamy texture.

3. 3

   While the barley cooks, make the vinaigrette. In a small bowl, whisk together 2 tablespoons olive oil, the apple cider vinegar, Dijon mustard, half of the grated apple, 2 tablespoons chopped parsley, a pinch of salt, and black pepper until emulsified.

4. 4

   In another bowl, combine the turkey strips with 1 tablespoon olive oil, fresh rosemary, minced garlic, the remaining sweet paprika, 1/2 teaspoon salt, and black pepper.

5. 5

   Heat a large skillet over medium-high heat. Add the turkey and cook for 6 to 8 minutes, stirring, until browned and fully cooked.

6. 6

   In the same skillet, add the red onion and sauté for 2 minutes in the turkey juices until slightly softened. Add the diced half of the remaining apple and cook 1 minute more so it stays fresh.

7. 7

   To assemble the bowls, divide the creamy barley among the bowls. Top with the roasted squash, rosemary turkey, and the red onion-apple mixture.

8. 8

   Finish each serving with the apple-parsley vinaigrette, toasted pumpkin seeds, and the remaining chopped parsley. Serve warm.