Barley, Persimmon and Squash Salad with Greens and Feta

Yes, another one of those big bowls of healthiness and deliciousness.  Squash, persimmon, cheese, greens.  Sweet, sour,  savory.  Crunchy, soft, crisp, fresh, warm, cold.  What's not to love.  It's an ideal salad with the perfect combination of all the elements.

Prep time: 35 min   Cook time:  5 min  Serves: 2-3  Suitable for: those healthful cravings you get the day after you binge 

Ingredients
2 cups of greens (spinach, watercress, or whatever you fancy)
1 cup butternut squash, chopped into 2cm cubes
1 persimmon, peeled and cubed
50g pearl barley
1/2 cup feta cheese, cubed
olive oil
--
Vinaigrette
Juice and zest from half an orange
Juice and zest from half a lemon
1 tbsp honey
1-2 tbsp soya sauce
3 tbsp olive oil

Method
Boil the barley in plenty of salted water, then cover, and let simmer for about 20 minutes until al dente.
Toss the butternut squash in olive oil, salt and pepper, and roast in a preheated oven of 200C for about 20 minutes until tender.
Make the vinaigrette by whisking all the ingredients together.
Drain the barley and mix all the ingredients together.