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Kale Salad with Roasted Delicata Squash and Pearl Barley
Recipe

19 INGREDIENTS • 8 STEPS • 35MINS

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!
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Kale Salad with Roasted Delicata Squash and Pearl Barley
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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 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!
35MINS
Total Time
$2.51
Cost Per Serving
Ingredients
Servings
2
us / metric
Delicata Squash
1
Delicata Squash
Ground Cinnamon
as needed
Ground Cinnamon
Kale
5 cups
Kale, chopped
Goat Cheese
9 tsp
Goat Cheese, crumbled
Dried Cranberries
4 Tbsp
Dried Cranberries
Pepitas
2 Tbsp
Pepitas
Garlic Powder
as needed
McCormick® Garlic Powder
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Creamy Lemon Balsamic Vinaigrette
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 2 servings
Honey
1 Tbsp
Plain Greek Yogurt
4 Tbsp
Plain Greek Yogurt
Water
3 Tbsp
Water
Salt
as needed
Nutrition Per Serving
VIEW ALL
Calories
435
Fat
21.3 g
Protein
15.5 g
Carbs
50.4 g
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Kale Salad with Roasted Delicata Squash and Pearl Barley
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author_avatar
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 Nonstick Cooking Spray (as needed).
step 3
Remove seeds from Delicata Squash (1) and cut into 1/2-inch slices. Sprinkle with Coconut Sugar (1 tsp), Parmesan Cheese (1 tsp), and Ground Cinnamon (as needed),.
step 4
Bake squash for 12-15 minutes, or until cooked through.
step 4 Bake squash for 12-15 minutes, or until cooked through.
step 5
Meanwhile, cook Pearl Barley (4 Tbsp) 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 5 Meanwhile, cook Pearl Barley (4 Tbsp) 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), juice from Lemon (1), Honey (1 Tbsp), Plain Greek Yogurt (4 Tbsp), Water (3 Tbsp), Salt (as needed), McCormick® Garlic Powder (as needed), and Ground Black Pepper (as needed) 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 (9 tsp), Dried Cranberries (4 Tbsp) and Pepitas (2 Tbsp).
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 (9 tsp), Dried Cranberries (4 Tbsp) and Pepitas (2 Tbsp).
step 8
Drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!
step 8 Drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!
Tags
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Appetizers
Lunch
Date Night
Healthy
Shellfish-Free
Vegetarian
Quick & Easy
Salad
Spring
Side Dish
Summer
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