Kale Salad with Roasted Delicata Squash and Pearl Barley
Prep time
Cook time
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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!
Recipe type: Lunch
Cuisine: Salad
Serves: 2
  • 1 Delicata squash
  • 1 tsp Coconut palm sugar
  • 1 tsp Parmesan cheese
  • ½ tsp Cinnamon
  • 5-6 cups chopped kale
  • ¼ cup pearl barley
  • 1-1/2 oz crumbled goat cheese
  • ¼ cup dried cranberries
  • 2 tbsp pumpkin seeds
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • ¼ cup greek yogurt, plain
  • 3 tbsp water
  • ¼ salt
  • ¼ tsp garlic powder
  • ⅛ tsp black Pepper
  1. Preheat oven to 400 degrees and spray baking sheet with nonstick cooking spray.
  2. Remove seeds from Delicata squash and cut into ½” slices, sprinkle with coconut sugar, parmesan cheese and cinnamon, then bake 12-15 minutes or until cooked through.
  3. Meanwhile, cook barley according to package directions or add ¼ cup barley to ¾ cup water, bring to a boil, then simmer for 20-25 minutes or until soft and chewy.
  4. Add all ingredients for Creamy lemon balsamic vinaigrette to small mason jar, then whisk together for 20-30 seconds or until well blended. You can also add all ingredients to small blender or NutriBullet.
  5. To assemble the salad, divide chopped kale between two large bowls or plates, then top each with roasted Delicata squash, barley, crumbled goat cheese, dried cranberries and pumpkin seeds, drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!
Nutrition info includes two tablespoons of Creamy Lemon Balsamic Vinaigrette.
Nutrition Information
Serving size: ½ recipe Calories: 357 Fat: 11 Saturated fat: 4 Unsaturated fat: 5 Trans fat: 1 Carbohydrates: 52 Sugar: 25 Sodium: 146 Fiber: 7 Protein: 13 Cholesterol: 11
Recipe by Lemons and Basil at http://lemonsandbasil.com/kale-salad-with-roasted-delicata-squash-and-pearl-barley/