Delicata Squash and Barley Kale Salad

Preheat oven to 400 degrees F (200 degrees C).

Spray baking sheet with Coconut Oil Cooking Spray (as needed) then slice Delicata Squash (1) in approx 1/2 inch slices, remove all seeds and sprinkle with Ground Cinnamon (1/2 tsp) and Pumpkin Pie Spice (1/4 tsp).

Bake 10 minutes, remove from oven.

Flip each piece, and bake additional 10 minutes.

Cook Barley (100 g) according to package directions.

While squash and barley cook, make the dressing. Add Almond Milk (120 mL), Balsamic Vinegar (2 Tbsp), Apple Cider Vinegar (1 Tbsp), Almond Butter (1 Tbsp), Honey (1 Tbsp), and Pumpkin Pie Spice (1/4 tsp) to NutriBullet or food processor and blend 5-10 seconds or until all items have combined to create a thin, creamy consistency.

Once barley has cooked, allow to cool for 2-3 minutes, then add Kale (100 g) to two large bowls and top each with barley and Canned Chickpeas (100 g),

Then layer each salad with cooked delicate squash, Goat Cheese (2 Tbsp) and Pepitas (4 Tbsp). Drizzle with Pumpkin Almond Balsamic Vinegar Dressing or dressing of choice.