Warm Barley and Squash Salad

A hearty, warm salad perfect for the fall season. The nutty flavor of barley pairs perfectly with sweet, roasted squash.

Ingredients - Serves 4

Preheat the oven to 400°F.
Toss the cubed butternut squash with olive oil, salt, and pepper. Spread out on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned.
While the squash is roasting, cook the barley according to package instructions.
Once the barley is cooked, drain and transfer to a large bowl.
Add the roasted squash, arugula, and feta cheese to the bowl with the barley.
Drizzle the balsamic vinaigrette over the salad and toss to combine.
Serve the salad warm.