Delicata Squash & Barley Kale Salad
Prep time
Cook time
Total time
This Delicata Squash & Barley Kale Salad is simple, yet hearty and full of flavor.
Recipe type: Lunch/Salad
Serves: 2
  • 1 medium delicata squash
  • ½ tsp ground cinnamon
  • ¼ tsp pumpkin pie spice
  • ½ cup uncooked barley
  • 4-6 cups chopped kale (or greens of choice)
  • ½ cup garbanzo beans, rinsed and drained
  • 1-2 oz goat cheese
  • ¼ cup spiced pumpkin seeds
  • ½ cup almond milk
  • 2 tbsp balsamic vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp almond butter
  • 1 tbsp honey
  • ¼ tsp pumpkin pie spice
  1. Preheat oven to 400 degrees.
  2. Spray baking sheet with coconut oil cooking spray, then slice delicata squash in approx ½” slices, remove all seeds and sprinkle with cinnamon and pumpkin pie spice.
  3. Bake ten minutes, remove from oven, flip each piece, and bake additional ten minutes.
  4. Cook barley according to package directions. The ten minute barley from Trader Joes has you add the ½ cup uncooked to 1-1.25 cups water, bring to a boil, then simmer for ten minutes.
  5. While squash and barley cook, add all items for dressing to NutriBullet or food processor and blend 5-10 seconds or until all items have combined to create a thin, creamy consistency.
  6. Once barley has cooked, allow to cool for 2-3 minutes, then add kale to two large bowls and top each with barley and garbanzo beans.
  7. Then layer each salad with cooked delicate squash, goat cheese and pumpkin seeds. Drizzle with Pumpkin Almond Balsamic Vinegar Dressing or dressing of choice and serve!
Recipe by Lemons and Basil at