For the Mustard Seed Roasted Vegetables:
½ butternut squash, peeled and cut into ½-inch cubes
2 red bell peppers, seeded and cut into 1-inch pieces
1 onion, sliced lengthwise into small wedges
2 tablespoons olive oil
2 teaspoons black mustard seeds
¼ teaspoons salt
For the Barley, Beans & Dressing:
½ cup uncooked pearl barley
One 19-ounce can cannellini beans, drained and rinsed
2 cups finely shredded kale or Swiss chard
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon gluten-free tamari or soy sauce
1. For the roasted vegetables, preheat the oven to 400°F. Add the squash, peppers, onion, olive oil, mustard seeds, and salt to a large rimmed baking sheet. Roast for 40 to 45 minutes, until the vegetables are tender and beginning to brown. Transfer to a large bowl.
2. For the barley, beans, and dressing, in a medium saucepan, cover the barley with 3 inches of water, bring to a boil, reduce the heat to medium-low, and cook uncovered for 20 to 25 minutes, until tender. Drain, rinse with cold water, and drain again.
3. To a large bowl, add the barley, roasted vegetables, beans, kale or chard, vinegar, olive oil, and tamari or soy sauce. Toss well to combine. Taste and season with additional salt, if desired.
4. If you are eating immediately, divide the salad between bowls or plates and serve warm, at room temperature, or chilled. If you are taking this to go, pack a serving of salad in a container. Seal and refrigerate it until you are ready to take it with you. Store your salad in the work refrigerator or with a cooler pack in your lunch bag until lunchtime.