Butternut Squash & Barley Salad - Milk

Ingredients

• 1 cup (250 mL) barley
• 3 cups (750 m) chopped butternut squash
• 2 tbsp (30 mL) canola oil
• 2 tsp (10 mL) chopped fresh thyme
• 1/2 tsp (2 mL) each salt and pepper, divided
• 1 container (255 g) grape tomatoes, halved
• 2 cups (500 mL) baby arugula
• 1/2 cup (125 mL) candied almonds (optional)
• 1 cup (250 mL) diced firm cheese
• 1/4 cup (60 mL) finely grated firm cheese 3 tbsp (45 mL) canola oil
• 3 tbsp (45 mL) cider vinegar
• 1 tsp (5 mL) Dijon mustard
• 1 small clove garlic, minced
• 1/4 tsp (1 mL) each salt and pepper