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Harvest Grain Salad with Hard Cooked Egg

Harvest Grain Salad with Hard Cooked Egg

Servings:  1


Parmesan, shaved
2 Tbsp.
Dried cranberries
1 Tbsp.
1 cup
Barley, prepared according to package directions
½ cup
Butternut squash, cut into small cubes
¼ cup
Maple Apple Cider Vinaigrette
3 Tbsp.
Olive oil
1 Tbsp.
Salt and pepper to taste


  1. Preheat oven to 350°F.
  2. Prepare barley according to package directions.
  3. 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.
  4. In a serving bowl, toss together barley, cooked butternut squash, arugula, and dried cranberries with vinaigrette.
  5. Top with sliced hard cooked egg and shaved parmesan.


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