Barley, Roasted Butternut & Grape Salad.



1 container of seedless red grapes, rinsed and dried completely
1 small or medium butternut squash, peeled, cut and diced small
1 cup of cooked barley, then cool.
a good handful of fresh spinach
a good handful of whole pecans or any nuts of your choice toasted, 350 deg for 8 minutes.
fresh lemon juice
extra virgin olive oil
1 finely grated garlic clove
salt and pepper to taste

Heat oven to 425, for the grapes spread them on a baking sheet drizzled with olive oil, roasted them for about 15 minutes, occasionally shaking the pan until they start to slightly burst. Set aside to cool.
Roast the diced butternut squash, on a separate baking sheet, same temp until golden. Let cool.
Cook barley according to package and cool down.
Assemble your salad on a platter with all the with all the ingredients.
Spoon the lemon and olive oil dressing all around, just a few tablespoons did the trick.
1 part fresh squeezed lemon juice to 2 parts olive oil
add 1 grated garlic clove, salt and pepper and whisk