FOR THE ROASTED VEGETABLES:

• 1 1/2 tablespoons coconut oil

• 3 cups cubed butternut squash

• 2-3 carrots, peeled and sliced

• 1/2 red onion, cut into 1/2 in wedges

• 1 teaspoon dried rosemary

• 2 cloves garlic, minced 1 dash

Sea salt and ground black pepper

FOR THE BARLEY:

• 1 cup barley

• 1 cup vegetable broth

• 1 cup water

FOR THE SALAD:

• 1:2 bag (5 oz) arugula

• 1/2 lemon, juiced

• 1/2 teaspoon lemon zest

• 1 tablespoon apple cider vinegar

• 1 tablespoon olive oil

• 1/3 cup chopped almonds

• Sea salt and ground black pepper, to taste

Preheat the oven to 375 degrees Fahrenheit.

In a large mixing bowl, toss squash, carrots, and red onion in coconut oil, rosemary, and garlic and spread in a single layer on a baking sheet.

Sprinkle with salt and pepper and bake until tender and lightly browned, about 45-55 minutes. Once roasted, transfer to a large mixing bowl.

Meanwhile, bring broth and water to a boil in a small saucepan. Add the barley, reduce to a simmer and cook until tender, about 15-20 minutes.

Now, add cooked barley and roasted vegetables to a large mixing bowl.

While still hot, stir in the arugula so that it wilts slightly.

Stir in the lemon juice, lemon zest, vinegar, olive oil, and almonds.

Season with additional salt and pepper, to taste.

Serve warm.