RECIPE
14 INGREDIENTS8 STEPS30MIN

Delicata Squash and Barley Kale Salad

4.0
2 Ratings
Editor's Choice
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
This Delicata Squash and Barley Kale Salad is simple, yet hearty and full of flavor.

30MIN

Total Cooking Time

14

Ingredients
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
Ingredients
US / METRIC
Servings:
2
Serves 2
1
Medium Delicata Squash
1/2 tsp
Ground Cinnamon
1/2 tsp
Pumpkin Pie Spice
1/2 cup
4 cups
Chopped Kale
1/2 cup
Canned Chickpeas, rinsed, drained
1 oz
Goat Cheese
1/4 cup
Spiced Pumpkin Seeds
1/2 cup
Almond Milk
2 Tbsp
Balsamic Vinegar
1 Tbsp
1 Tbsp
as needed
Coconut Oil Cooking Spray
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Directions

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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 (1/2 teaspoon) and Pumpkin Pie Spice (1/4 teaspoon).
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 6
While squash and barley cook, make the dressing. Add Almond Milk (1/2 cup), Balsamic Vinegar (2 tablespoon), Apple Cider Vinegar (1 tablespoon), Almond Butter (1 tablespoon), Honey (1 tablespoon), and Pumpkin Pie Spice (1/4 teaspoon) 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 cup) 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 (1 ounce) and Spiced Pumpkin Seeds (1/4 cup). Drizzle with Pumpkin Almond Balsamic Vinegar Dressing or dressing of choice.

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