Butternut Squash & Barley Salad with Poached Egg

It’s Friday! which means all sorts of fun things around here, including champagne & tiaras, Five Things to Look Forward to, and this week’s Playlist, and while there are often dinner reservations on weekends, sometimes, just sometimes, like to take a little extra time to make things, and so if you’re feeling the same this weekend and would like to try a new recipe, here is a lovely one . . .

Butternut Squash & Barley Salad with Poached Egg
by Cherry on my Sundae | Serves 4

Barley
1 cup barley
2 1/2 cups water
Squash
1 small butternut squash, peeled and cut into large chunks
1 tsp cinnamon
pinch of nutmeg
1 tbsp olive oil
salt and pepper

Apple Cider Vinaigrette
3 tbsp apple cider vinegar
1 1/2 tbsp maple syrup
6 tbsp olive oil
salt and pepper

Remaining Ingredients
4 cups arugula
1/2 cup dried cranberries
4 eggs, poached
shaved Parmesan

Instructions

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.