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 always find myself ending the week with a more indulgent meal. Does it still count as dieting if I get 2 or 3 cheat days? Well, this butternut squash and barley salad is one of those meals I enjoy at 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.
**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 vegetables, I get hungry within 2 hours. Adding barley eliminates that issue while still keeping the salad on the healthy side.
I admit, this butternut squash and barley 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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