Roasted Squash and Barley Salad

For the Roasted Vegetables:

• 1 butternut squash, peeled and diced
• 2 zucchinis, diced
• 1 cup broccoli florets (washed)
• 1 tbsp olive oil

For the Salad:

• 2 cups baby spinach
• 2 tomatoes, diced
• 1/2 cup capers
• 1/2 cup sliced black olives
• 1 small onion, diced
• 1 cup pepita seeds
• 2 cups chopped basil
• 2 cups cooked pearl barley (boiled in water for 20 mins)

For the Dressing:

• 1/2 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 tbsp dijon mustard