INGREDIENTS
1 cup
barley
2 1/2 cups
water
1
small butternut squash, peeled and cut into large chunks
1 tsp
cinnamon
nutmeg
1 tbsp
olive oil.
salt and pepper
3 tbsp
apple cider vinegar
1 1/2 tbsp
maple syrup
6 tbsp
olive oil
salt and pepper
4 cups
arugula
1/2 cup
dried cranberries
4
eggs, poached
2 oz
shaved Parmesan