Salad with Turkey, Butternut Squash, and Mustard Vinaigrette

Steps

1. Preheat oven to 425°. In a multi-cooker or electric pressure cooker, combine the barley, 2 cups water, and salt. Seal and bring to high pressure. Cook, under pressure, 20 min. Allow pressure to release
   naturally 10 min., then switch to quick release. Drain any excess liquid.
2. Meanwhile, cut butternut squash into ½-inch chunks and add to a bowl, along with 2 tbsp oil, salt, and pepper. Toss until well coated.
3. Arrange butternut squash in single layer on a large parchment-lined baking sheet. Bake 18–20 min., until squash is tender, tossing halfway through.
4. Season turkey breast cutlets with salt and pepper. Heat 1 tbsp oil in a medium nonstick pan on medium-high. Cook 2–3 min. per side, until slightly golden. Let cool slightly.
5. With a fork, shred the turkey. Chop almonds. With tip of knife, roughly break pecorino cheese into ¼-inch chunks.
6. In a small jar with a lid, combine ¼ cup oil, lemon juice, mustard, salt, and pepper. Seal and shake until blended.
7. In a large bowl, toss lettuce, butternut squash, barley, turkey, cheese, and mustard vinaigrette until well coated. To serve, top with almonds.