Delicata Squash & Barley Kale Salad
This Delicata Squash & Barley Kale Salad is simple, yet hearty and full of flavor.
Servings: 2
Ingredients
- DELICATA SQUASH AND BARLEY KALE SALAD
- 1 medium delicata squash
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1/2 cup uncooked barley
- 4-6 cups chopped kale or greens of choice
- 1/2 cup garbanzo beans rinsed and drained
- 1-2 oz goat cheese
- 1/4 cup spiced pumpkin seeds
- PUMPKIN ALMOND BALSAMIC VINEGAR DRESSING
- 1/2 cup almond milk
- 2 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp almond butter
- 1 tbsp honey
- 1/4 tsp pumpkin pie spice
Instructions
- Preheat oven to 400 degrees.
- Spray baking sheet with coconut oil cooking spray, then slice delicata squash in approx 1/2” slices, remove all seeds and sprinkle with cinnamon and pumpkin pie spice.
- Bake ten minutes, remove from oven, flip each piece, and bake additional ten minutes.
- Cook barley according to package directions. The ten minute barley from Trader Joes has you add the 1/2 cup uncooked to 1-1.25 cups water, bring to a boil, then simmer for ten minutes.
- 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.
- 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.
- 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!