Roasted Sweet Potato Salad with Barley and Arugula

1. 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. 2

   Reduce heat and simmer, covered, until the barley is tender, 20 to 25 minutes.

3. 3

   Drain off any remaining water in the pan and spread the barley on a baking sheet to cool.

4. 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. 5

   Roast until golden brown and tender, 15 to 18 minutes.

6. 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. 7

   Add onion, toss and let sit, tossing occasionally, for at least 5 minutes.

8. 8

   Add the barley to the bowl and toss to combine.

9. 9

   Gently fold in the sweet potatoes, then the arugula and mint.

10. 10

    Serve with feta, if desired.

* Per serving · 4 servings · Values may vary.