Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Spray baking sheet with
Nonstick Cooking Spray (as needed)
.
Step 3
Remove seeds from
Delicata Squash (1)
and cut into 1/2-inch slices. Sprinkle with
Coconut Sugar (5 g)
,
Parmesan Cheese (2 g)
, and
Ground Cinnamon (1 g)
,.
Step 4
Bake squash for 12-15 minutes, or until cooked through.
Step 5
Meanwhile, cook
Pearl Barley (50 g)
according to package directions or add 1/4 cup barley to 3/4 cup water, bring to a boil, then simmer for 20-25 minutes or until soft and chewy.
Step 6
For the Creamy Lemon Balsamic Vinaigrette, add
Balsamic Vinegar (15 mL)
,
Extra-Virgin Olive Oil (15 mL)
, juice from
Lemon (1)
,
Honey (20 g)
,
Plain Greek Yogurt (70 g)
,
Water (45 mL)
,
Salt (2 g)
,
McCormick® Garlic Powder (as needed)
, and
Ground Black Pepper (as needed)
to small mason jar, then whisk together for 20-30 seconds, or until well blended.
Step 7
To assemble the salad, divide
Kale (125 g)
between two large bowls or plates, then top each with roasted delicata squash, barley,
Goat Cheese (45 g)
,
Dried Cranberries (30 g)
and
Pepitas (20 g)
.
Step 8
Drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!
