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Delicata Squash & Barley Kale Salad

This Delicata Squash & Barley Kale Salad is simple, yet hearty and full of flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch/Salad
Cuisine: American
Keyword: delicata squash, kale salad, salad
Servings: 2
Author: Kaylee Pauley


  • 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
  • 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


  • 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!