Begin by washing and peeling the carrots, then chop them into bite-sized pieces. Core and dice the pears, ensuring they are ripe for optimal sweetness. Rinse the barley and measure out the fresh spinach.

In a large pot, bring 3 cups of water to a boil and add the rinsed barley. Reduce heat, cover, and cook for about 30-35 minutes until tender. Stir occasionally, then drain excess water and let cool.

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the button mushrooms and sauté for 5-7 minutes until golden. Stir in minced garlic and cook for another 2 minutes until fragrant.

In a large mixing bowl, combine cooked barley, sautéed mushrooms, diced pears, chopped carrots, spinach, and red onion. Gently toss ingredients together.

Chop a mix of fresh parsley and dill, then sprinkle over the salad and toss again gently.

Toast the pumpkin and benne seeds in a dry skillet over medium heat for about 3-4 minutes until fragrant. Remove from heat and let cool.

Transfer the completed salad to a serving bowl, sprinkle toasted seeds on top, and serve warm or at room temperature.