The biggest struggle with my love with food is maintaining a slim waistline. I love healthy foods but I also love my fatty, greasy, heart-attack foods. I’ll start the week motivated to eat clean with plenty of vegetables and protein but I always find myself ending the week with a more indulgent meal. Does it still count as dieting if I get 2 or sometimes 3 cheat days? Well, this butternut squash and barley salad is one of those meals I enjoy during the beginning of the week. With a healthy whole grain like barley, beautifully roasted squash, fresh arugula, and sweet cranberries, this salad is light yet satisfying. Not to forget the creamy poached egg to round out this tasty meal!
**Helpful tips and common mistakes
When preparing salads, especially vegetarian salads, I like to add a whole-grain to fill me up. I find that if the salad is composed of almost all vegetable, I get hungry within 2 hours. Adding barley eliminates that issue while still keeping the salad on the healthy side.
I admit, this salad is more appropriate during the fall and winter because of the apple cider vinaigrette and squash, but I enjoy this year-round. The bitter arugula with the sweet cranberries, hearty barley, and roasted squash all work perfectly together. Finish it with a runny yolk and shaved parmesan and I’m in heaven!
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