Barley & Greens Salad

• 5 cups water
• 1 cup medium pearl barley
• 2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
• 3/4 cup chopped walnuts, toasted
• 2 cups frozen peas (about 8 ounces), thawed
• 1 medium red onion, finely chopped
• 1 cup finely chopped fresh kale
• 1 cup finely chopped fresh baby spinach
• 1/2 cup finely chopped fresh arugula
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 1 tablespoon honey
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large saucepan, bring water to a boil. Stir in barley. Reduce heat; simmer, covered, until tender, 45-50 minutes. Transfer to a large bowl; cool slightly.
2. Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 5-7 minutes. Drain.
3. Add walnuts and remaining vegetables to barley; gently stir in sweet potatoes. In a small bowl, whisk together dressing ingredients; toss with salad. Serve at room temperature or refrigerate, covered, and serve cold.

water, pearl barley, sweet potatoes, walnuts, frozen peas, red onion, fresh kale, baby spinach, fresh arugula, balsamic vinegar, olive oil, honey, salt, pepper

Taken from www.tasteofhome.com/recipes/barley-greens-salad/ (may not work)