Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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 g)
and
Pumpkin Pie Spice (as needed)
.
Step 3
Bake 10 minutes, remove from oven.
Step 4
Flip each piece, and bake additional 10 minutes.
Step 5
Cook
Barley (100 g)
according to package directions.
Step 6
While squash and barley cook, make the dressing. Add
Almond Milk (120 mL)
,
Balsamic Vinegar (30 mL)
,
Apple Cider Vinegar (15 mL)
,
Almond Butter (20 g)
,
Honey (20 g)
, and
Pumpkin Pie Spice (as needed)
to NutriBullet or food processor and blend 5-10 seconds or until all items have combined to create a thin, creamy consistency.
Step 7
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)
,
Step 8
Then layer each salad with cooked delicate squash,
Goat Cheese (30 g)
and
Pepitas (35 g)
. Drizzle with Pumpkin Almond Balsamic Vinegar Dressing or dressing of choice.
