1. If you are cooking regular pearl barley, start it early, as it takes ~40-45 minutes to boil. Follow package directions.

2. Preheat the oven to 400 degrees (or use an air fryer). Drizzle the butternut squash with a bit of oil and roast for ~20-25 minutes or until golden brown on each side. Sprinkle with a bit of salt & pepper.

3. In a blender or food processor, combine the super maple miso dressing ingredients and blend until smooth. Add water to thin for appropriate dressing consistency. Adjust for flavours as desired.

4. Lightly season the chicken breasts with salt & pepper. Pan fry, roast, or grill until the chicken reaches an internal temp of 165 degrees F.

5. Cut the pomegranate in half and remove the fruit from the rinds. Get messy!

6. In a large bowl pour a bit of the dressing over the green mixture and toss gently.

7. Plate with the dressed greens mixture, a sprinkle of the cooked barley, roasted butternut squash, sliced chicken breast, and sprinkle over the pomegranates, a bit of feta, and optionally a bit more of the super maple miso dressing! Enjoy.