Warm Barley and Pumpkin Salad

Ingredients:
- 4 cups peeled pumpkin cubes (1/2 inch)
- 1/3 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
- 2-2/3 cups cooked barley
- 2 cups tightly packed baby arugula
- 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
- 1/2 cup chopped red onions
- 1/4 cup pepitas, toasted

Directions:
- Heat oven to 425 degrees F.
- Toss pumpkin with 2 Tbsp.
- dressing; spread onto parchment-covered rimmed baking sheet.
- Bake 30 min.
- or until pumpkin is tender, stirring after 15 min.
- Place pumpkin in large bowl.
- Add remaining ingredients, including remaining dressing; mix lightly.