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RECIPE
19 INGREDIENTS 8 STEPS 35min

Kale Salad with Roasted Delicata Squash and Pearl Barley

4.5
2 Ratings
This Kale Salad with Roasted Delicata Squash and Pearl Barley is a new fav! The delicata's inherent sweetness combines perfectly with the creamy goat cheese and pearl barley!
Kale Salad with Roasted Delicata Squash and Pearl Barley Recipe | SideChef
This Kale Salad with Roasted Delicata Squash and Pearl Barley is a new fav! The delicata's inherent sweetness combines perfectly with the creamy goat cheese and pearl barley!
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/
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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/
35min
Total Time
$2.36
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Delicata Squash
1 tsp
Coconut Palm Sugar
1/2 tsp
Ground Cinnamon
5 cups
Kale , chopped
3 Tbsp
Goat Cheese , crumbled
1/4 cup
Dried Cranberries
2 Tbsp
Pumpkin Seeds
1/4 tsp
Garlic Powder
as needed
Nonstick Cooking Spray

Creamy Lemon Balsamic Vinaigrette

1 Tbsp
Balsamic Vinegar
1 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
1/4 cup
Plain Greek Yogurt
3 Tbsp
Water
1/4 tsp
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
644
FAT
28.6 g
PROTEIN
16.2 g
CARBS
86.5 g

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 Palm Sugar (1 tsp) , Parmesan Cheese (1 tsp) , and Ground Cinnamon (1/2 tsp) ,.
Step 4
Bake squash for 12-15 minutes, or until cooked through.
Step 5
Meanwhile, cook Pearl Barley (1/4 cup) 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 (1 Tbsp) , Extra-Virgin Olive Oil (1 Tbsp) , Lemon Juice (1 Tbsp) , Honey (1 Tbsp) , Plain Greek Yogurt (1/4 cup) , Water (3 Tbsp) , Salt (1/4 tsp) , Garlic Powder (1/4 tsp) , and Ground Black Pepper (1/8 tsp) to small mason jar, then whisk together for 20-30 seconds, or until well blended.
Step 7
To assemble the salad, divide Kale (5 cups) between two large bowls or plates, then top each with roasted delicata squash, barley, Goat Cheese (3 Tbsp) , Dried Cranberries (1/4 cup) and Pumpkin Seeds (2 Tbsp) .
Step 8
Drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!
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Nutrition Per Serving
Calories
644
% Daily Value*
Fat
28.6 g
37%
Saturated Fat
12.0 g
60%
Trans Fat
0.0 g
--
Cholesterol
42.5 mg
14%
Carbohydrates
86.5 g
31%
Fiber
13.3 g
48%
Sugars
39.0 g
--
Protein
16.2 g
32%
Sodium
620.9 mg
27%
Vitamin D
0.1 µg
0%
Calcium
376.7 mg
29%
Iron
4.0 mg
22%
Potassium
485.1 mg
10%
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