Warm Pearl Barley Salad with Thyme-Roasted Squash, Golden Mushrooms, Caramelized Pear and Creamy Tahini Lemon Dressing

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking tray and toss it with 1 tablespoon olive oil, half of the fresh thyme, 1/2 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes, stirring halfway through, until tender and golden.

2. 2

   Meanwhile, cook the pearl barley in a saucepan of plenty of boiling water for 25 to 30 minutes, until tender but still pleasantly chewy. Drain well and keep warm.

3. 3

   Toast the walnuts in a large skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

4. 4

   In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the red onion and cook for 2 minutes. Add the mushrooms and sauté for 6 to 8 minutes until golden and their moisture has evaporated. Stir in the garlic, the remaining thyme, 1/4 teaspoon salt, and black pepper; cook 1 minute more.

5. 5

   Push the mushrooms to one side of the skillet, add the pear slices, and cook them for 1 to 2 minutes per side until lightly caramelized. Remove from the heat.

6. 6

   Make the dressing by whisking together the tahini, lemon juice, water, maple syrup, ground cumin, the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper in a bowl until smooth and creamy.

7. 7

   In a large bowl, combine the warm barley with the roasted squash, mushrooms, red onion, pear, and half of the fresh parsley. Add the arugula and toss gently so it softens slightly while staying fresh.

8. 8

   Transfer the salad to a serving platter, drizzle with the creamy tahini lemon dressing, and finish with the toasted walnuts and the remaining fresh parsley on top. Serve immediately while warm.