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 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)
, juice from
Lemon (1)
,
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
Pepitas (2 Tbsp)
.
Step 8
Drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!
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