Wash and dry all produce. Preheat oven to 400 degrees. Place barley in a medium pot with a large pinch of salt and enough water to cover generously. Bring to a boil and cook until tender, about 25 minutes. Drain.

Halve, peel, and thinly slice shallot. Trim, then halve Brussels sprouts through stem ends.

Heat a large pan over medium-high heat (use an ovenproof pan if you have one). In a large bowl, toss Brussels sprouts with 1 TBSP olive oil, salt, and pepper. Place in pan cut-side down in a single layer. Immediately toss shallot with a drizzle of olive oil and a pinch of salt and pepper in same bowl.

Sprinkle shallot over pan. Cook, without stirring, until Brussels sprouts are starting to brown on bottom, 3 minutes. Transfer pan to oven and roast until tender, 8-10 minutes. TIP: If your pan isn’t ovenproof, transfer shallot and Brussels sprouts cut-side down to a baking sheet first.

In another large bowl, whisk together 1 TBSP vinegar, 1 tsp honey, and 1 TBSP olive oil (we sent more vinegar and honey). Add drained barley, arugula, and half the Craisins® Dried Cranberries. Toss to combine. Season with salt and pepper. TIP: You can use the same bowl as earlier, just make sure to wash it out first.

Divide barley salad between plates. Top with Brussels sprouts and shallot, then sprinkle with feta cheese, pepitas, and remaining Craisins® Dried Cranberries.