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 teaspoon) and Pumpkin Pie Spice (1/4 teaspoon).
Bake 10 minutes, remove from oven.
Flip each piece, and bake additional 10 minutes.
Cook Barley (1/2 cup) according to package directions.
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.
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),
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.