Delicata Squash and Barley Kale Salad

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 Simply Organic Cinnamon, Ground (1/2 tsp) and Pumpkin Pie Spice (1/4 tsp).

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 Tbsp), Apple Cider Vinegar (1 Tbsp), Almond Butter (1 Tbsp), Honey (1 Tbsp), and Pumpkin Pie Spice (1/4 tsp) 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 cups) to two large bowls and top each with barley and GOYA® Chick Peas (1/2 cup),

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.