Butternut squash and barley salad with poached egg

• Vegetarian

• Produce

  • 4 cups Arugula
  • 1 Butternut squash, small
  • 1/2 cup Cranberries, dried

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 1/2 tbsp Maple syrup

• Pasta & Grains

  • 1 cup Barley

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 pinch Nutmeg
  • 2 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 6 tbsp Olive oil

• Dairy

  • 2 oz Parmesan

• Liquids

  • 2 1/2 cups Water

Found on cherryonmysundae.com

Ingredients

• 1 cup barley
• 2 1/2 cups water
• 1 small butternut squash, peeled and cut into large chunks
• 1 tsp cinnamon
• pinch of nutmeg
• 1 tbsp olive oil.
• salt and pepper
• 3 tbsp apple cider vinegar
• 1 1/2 tbsp maple syrup
• 6 tbsp olive oil
• salt and pepper
• 4 cups arugula
• 1/2 cup dried cranberries
• 4 eggs, poached
• 2 oz shaved Parmesan

Directions

• Preheat oven to 350 degrees F. Combine barley and water in a medium pot. Bring to a boil over high heat. Reduce to a simmer, cover and cook until tender and the water is absorbed, about 45 minutes. Toss cut butternut squash with cinnamon, nutmeg, olive oil and salt and pepper. Spread on a baking sheet and roast for 30 minutes or until tender. Prepare vinaigrette by whisking together vinegar with maple syrup and olive oil. Season with salt and pepper. Toss together barley with roasted squash, arugula, and dried arugula with vinaigrette. Divide onto 4 plates. Top with poached egg and shaved parmesan. Serve.

Nutrition