- Preheat oven to 350°F.
- Prepare barley according to package directions.
- In a small bowl, toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes or until tender.
- In a serving bowl, toss together barley, cooked butternut squash, arugula, and dried cranberries with vinaigrette.
- Top with sliced hard cooked egg and shaved parmesan.
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