Ode to minnesota salad

ODE TO MINNESOTA SALAD

1 cup uncooked pearled barley
1 cup coarsely shredded carrot
1 cup chopped summer squash
1 ½ cup peeled and chopped golden beets
1 cup shredded kale
1 cup dried cranberries
1/4 cup finely chopped fresh mint

DRESSING

2/3 cup grapeseed or canola oil
1/3 cup unsweetened cranberry juice
2 Tbsp. white wine vinegar
2 Tbsp. chopped fresh mint
1 Tbsp. chopped shallots
2 tsp. honey
8 cups mixed salad greens
Topper
Sunflower seeds

DIRECTIONS

1. Cook barley according to package direction. Rinse with cool water; drain well.
2. Meanwhile, mix all the remaining ingredients together in a large bowl. Stir in cooked barley.
3. To make the dressing, mix oil, cranberry juice, vinegar, shallots, mint and honey in a blender. Blend until smooth.
4. Stir half of the dressing into the salad mixture; toss to coat well. Spoon salad onto mixed greens; drizzle with remaining dressing and garnish with sunflower seeds.