Kale Salad with Roasted Delicata Squash and Pearl Barley

Preheat oven to 400 degrees F (200 degrees C).

Spray baking sheet with Nonstick Cooking Spray (as needed).

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),.

Bake squash for 12-15 minutes, or until cooked through.

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.

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), 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.

To assemble the salad, divide Kale (5 cups) between two large bowls or plates, then top each with roasted delicata squash, barley, Goat Cheese (8 tsp), Dried Cranberries (4 Tbsp) and Pepitas (2 Tbsp).

Drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!