Ingredients:

1 and ½ cups uncooked barley

1 medium butternut squash, peeled, seeded and cut into ½” chunks

1/3 cup mandarin olive oil

2 tsps fresh rosemary, finely chopped

1 tsp kosher salt

1 tsp freshly ground pepper

1 medium to large pomegranate, seeded

1 bunch green onions, sliced

1/3 cup balsamic vinegar

Salt and pepper to taste

Directions

Cook barley in 3 cups water until water is absorbed, (just like rice).  Cool.

Toss squash with 1 tablespoon olive oil, rosemary, salt and pepper.  Roast 20 minutes in oven at 375 degrees, stirring ½ way through.

Mix 1/3 cup mandarin oil with 1/3 cup balsamic vinegar.

Combine cooked barley, squash, pomegranate seeds and green onions in a bowl.  Pour oil/vinegar over and mix.  Season with salt and pepper to taste.