Preheat oven to 400 degrees F (200 degrees C).
Spray baking sheet with
Nonstick Cooking Spray (to taste)
Remove seeds from
Delicata Squash (1)
and cut into 1/2-inch slices. Sprinkle with
Coconut Palm Sugar (1 tsp)
Parmesan Cheese (1 tsp)
Ground Cinnamon (1/2 tsp)
Bake squash for 12-15 minutes, or until cooked through.
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.
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)
Ground Black Pepper (1/8 tsp)
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 (1.5 oz)
Dried Cranberries (1/4 cup)
Pumpkin Seeds (2 Tbsp)
Drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!