Squash, Barley & Lentil Salad

Name: Squash, Barley & Lentil Salad
Total time: 35 min
Ingredients: 150g butternut squash cut into wedges; 1 tsp olive oil; 1⁄4 cup (50g) pearl barley (or quinoa if gluten-free) (or quinoa if gluten-free) rinsed; 1⁄2 can of lentils (14 oz can) drained & rinsed; 2 cups (60g) arugula; 2 scallions thinly sliced; 40g feta crumbled; 1⁄2 tbs pumpkin seeds (pepitas); salt & pepper, to taste; 2 tsp balsamic vinegar; 1⁄2 tsp wholegrain mustard; 1⁄2 garlic clove finely minced

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Ingredients

150g butternut squash cut into wedges
1 tsp olive oil
1⁄4 cup (50g) pearl barley (or quinoa if gluten-free) (or quinoa if gluten-free) rinsed
1⁄2 can of lentils (14 oz can) drained & rinsed
2 cups (60g) arugula
2 scallions thinly sliced
40g feta crumbled
1⁄2 tbs pumpkin seeds (pepitas)
salt & pepper, to taste
2 tsp balsamic vinegar
1⁄2 tsp wholegrain mustard
1⁄2 garlic clove finely minced