Warm Barley Salad with Sweet Potato and Savoy Cabbage

Ingredients

• 1 cup pearled barley
• 2 cups chopped sweet potato, ½-inch cubes, about 2 medium
• 3 tablespoons olive oil, divided
• Kosher salt and ground black pepper, to taste
• 1 medium shallot, about 1/3 cup
• 3 cups savoy cabbage, sliced into 1-inch by 2-inch strips
• ¼ cup diced sugar dates, about 5 whole
• 2 tablespoons pomegranate juice
• 1 teaspoon lemon juice
• 3 ounces crumbled Gorgonzola cheese
• 3 tablespoons lightly toasted pine nuts