Healthy Lunch Idea: Filling Salad Recipe with Roasted Vegetables | Tasting Table

Name: Healthy Lunch Idea: Filling Salad Recipe with Roasted Vegetables | Tasting Table
Ingredients: ½ butternut squash, peeled and cut into ½-inch cubes; 2 red bell peppers, seeded and cut into 1-inch pieces; 1 onion, sliced lengthwise into small wedges; 2 tablespoons olive oil; 2 teaspoons black mustard seeds; ¼ teaspoons salt; ½ cup uncooked pearl barley; One 19-ounce can cannellini beans, drained and rinsed; 2 cups finely shredded kale or Swiss chard; 2 tablespoons balsamic vinegar; 1 tablespoon extra-virgin olive oil; 1 tablespoon gluten-free tamari or soy sauce