i. Preheat oven to 350º
ii. Cook barley in medium saucepan of stock until tender, about 20 minutes. Drain; cool. Transfer to large bowl.
iii. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut beans into 2-inch pieces. Transfer to bowl with barley.
iv. Toss diced butternut squash in 1 tsp olive oil and season lightly, then roast in a 350º oven for 10 minutes, until just tender. Add to salad.
v. Blanche corn briefly in salted water and add to salad.
vi. Coarsely chop 2 bunches spinach; add to bowl with barley mixture.
vii. Whisk olive oil, vinegar, shallots, basil and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat.
Serve at room temperature.
Yield: 4 portions