Preheat oven to 400 degrees. Place the barley in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil and cook for 30-35 minutes, or until tender. Drain.

Halve, peel, and thinly slice the shallot. Trim and halve the Brussels sprouts.

Heat a cast-iron or oven-proof skillet over medium-high heat. In a medium bowl, toss the Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.

Place the Brussels sprouts cut side down in the pan. In the same bowl, toss the shallots with a drizzle of olive oil and a pinch of salt and pepper. Sprinkle them on top of the Brussels sprouts. Cook, without stirring, for 3 minutes, then transfer the pan to the oven and cook for 8-10 more minutes, until Brussels sprouts and shallots have softened.

Toss the drained barley with the arugula, half the cranberries, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1 tablespoon olive oil.

Plate the barley salad and top with the roasted Brussels sprouts, shallots, goat cheese, pepitas, and remaining cranberries. Enjoy!