Lunchtime at our house can be a battle. Up until a few months ago I would change-up our lunch options rather frequently, and my daughter was usually pretty cool with it, but recently she’s discovered a new streak of independence and wants none of that. Most of the parenting books I’ve read say that toddlers should be allowed to make a couple decisions throughout the day, so I decided to let her choose her mid-day meal (within reason). But it’s always the same. “I want peanut butter sandwich – no jelly. Grapes. Carrots. Cottage Cheese. And milk, please…… Pretty please may I have it right now?!!!!” (The last part was added because it takes me longer than 5 seconds to make her lunch.) Now because I’m a mom, I always attempt to offer her a second option; “Mommy’s having blank, are you sure you don’t want some, too?” And this is where she acts as if her world is crumbling down (especially if I utter the word salad, which can single-handedly bring the child to tears). “No!” she cries, and repeats her original request in a quavery voice. I almost always acquiesce, but as we set down to eat, I notice her grubby little hand reach across the counter to steal some of my food. “Oh that’s good, Mom!” she’ll say, then abandon her sandwich and start eating off my plate. (This is why at any given moment you’ll find a neglected, half-eaten peanut butter sandwich in my refrigerator.) So, although my toddler strives so hard for her independence, she is still human, which means that the grass will always be greener on mommy’s side of the fence, and this is what’s on mommy’s side of the fence today…
Roast Chicken Salad with Butternut Squash and Barley
This is a great lunchtime salad; it’s light, it’s healthy, and it has everything you need for a satisfying meal right in one bowl – not to mention it makes plenty of leftovers for the rest of week! Note: vegetarians, see VEGETARIAN MODIFICATIONS at the end of the post. (Recipe slightly adapted from Men’s Health magazine)
- 1 cup pearl barley or farro, rinsed
- ½ cup olive oil
- ½ cup orange juice
- 4 tsp. minced fresh ginger
- 1 tsp. cround cumin
- ½ tsp. Kosher salt
- ½ tsp. fresh cracked black pepper
- 2 cups roughly torn rotisserie chicken (bones and skin removed)
- 2 small parsnips, peeled and shaved
- 3 cups peeled and thinly cut butternut squash
- 1 ½ cups red seedless grapes, halved
- ½ cup chopped Italian parsley
- ¼ cup toasted pumpkin seeds
- 3 oz. soft goat cheese, crumbled
Place the barley or farro in a medium pot with 3 cups of water. Bring to a boil, reduce to a simmer, and cook until tender, about 25-45 minutes (or per package instructions). Drain and cool.
In a large bowl, whisk together the oil, OJ, ginger, cumin, salt, and pepper.
Add the barley/farro, torn chicken, parsnips, squash, grapes, and parsley to the bowl; toss everything to coat with the dressing. Top with pumpkin seeds and goat cheese and serve.
VEGETARIAN MODIFICATION: Replace chicken with 1 15-oz. can of pinto beans or chickpeas, drained and rinsed.