Roasted Sweet Potato Salad with Barley and Arugula

• 3/4 c. pearl barley
• kosher salt
• Pepper
• 1 lb. medium sweet potatoes
• 4 1/2 tbsp. olive oil
• 3/4 tsp. ground cumin
• 3 tbsp. fresh lime juice
• 1 pinch cayenne
• 1 small red onion
• 3 oz. baby arugula
• 1/2 c. fresh mint or cilantro leaves
• crumbled feta

1. Heat oven to 450 degrees F. In a medium saucepan, combine the barley, 2 1/2 cups water and 1/2 teaspoon salt and bring to a boil.
2. Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes.
3. Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.
4. Meanwhile, on a second baking sheet, toss the sweet potatoes with 3 tablespoons oil, 1/2 teaspoon cumin and 1/2 teaspoon each salt and pepper.
5. Roast until golden brown and tender, 15 to 18 minutes.
6. In a large bowl, whisk together the lime juice, remaining 1 1/2 tablespoon oil and 1/4 teaspoon cumin, pinch cayenne and 1/4 teaspoon salt.
7. Add onion, toss and let sit, tossing occasionally, for at least 5 minutes.
8. Add the barley to the bowl and toss to combine.
9. Gently fold in the sweet potatoes, then the arugula and mint.
10. Serve with feta, if desired.

pearl barley, kosher salt, pepper, sweet potatoes, olive oil, ground cumin, lime juice, cayenne, red onion, baby arugula, fresh mint, feta

Taken from www.delish.com/recipefinder/roasted-sweet-potato-salad-barley-arugula-recipe-wdy1214 (may not work)