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Delicata Squash and Barley Kale Salad
Recipe

14 INGREDIENTS • 8 STEPS • 30MINS

Delicata Squash and Barley Kale Salad

4.0
2 ratings
Editor's Choice
Editor's Choice
This Delicata Squash and Barley Kale Salad is simple, yet hearty and full of flavor.
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Delicata Squash and Barley Kale Salad
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Delicata Squash and Barley Kale Salad is simple, yet hearty and full of flavor.
30MINS
Total Time
$2.08
Cost Per Serving
Ingredients
Servings
2
us / metric
Delicata Squash
1
Medium Delicata Squash
Ground Cinnamon
as needed
Ground Cinnamon
Pumpkin Pie Spice
as needed
Pumpkin Pie Spice
Barley
1/2 cup
Kale
4 cups
Chopped Kale
Canned Chickpeas
1/2 cup
Canned Chickpeas, rinsed, drained
Goat Cheese
2 Tbsp
Goat Cheese
Pepitas
4 Tbsp
Pepitas
Almond Milk
1/2 cup
Almond Milk
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Honey
1 Tbsp
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
514
Fat
22.5 g
Protein
21.4 g
Carbs
62.6 g
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Delicata Squash and Barley Kale Salad
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
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 (as needed) and Pumpkin Pie Spice (as needed).
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 (as needed) 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 (1/2 cup) according to package directions.
step 5 Cook Barley (1/2 cup) according to package directions.
step 6
While squash and barley cook, make the dressing. Add Almond Milk (1/2 cup), Balsamic Vinegar (2 Tbsp), Apple Cider Vinegar (1 Tbsp), Almond Butter (1 Tbsp), Honey (1 Tbsp), 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 (4 cups) to two large bowls and top each with barley and Canned Chickpeas (1/2 cup),
step 7 Once barley has cooked, allow to cool for 2-3 minutes, then add Kale (4 cups) to two large bowls and top each with barley and Canned Chickpeas (1/2 cup),
step 8
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.
step 8 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.
Tags
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Lunch
Date Night
Healthy
Shellfish-Free
Vegetarian
Salad
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