Kale Salad with Roasted Delicata Squash and Pearl Barley

Preheat oven to 400 degrees F (200 degrees C).

Spray baking sheet with Nonstick Cooking Spray (as needed).

Remove seeds from Delicata Squash (1) and cut into 1/2-inch slices. Sprinkle with Coconut Sugar (1 tsp), Parmesan Cheese (1 tsp), and Ground Cinnamon (1/2 tsp),.

Bake squash for 12-15 minutes, or until cooked through.

Meanwhile, cook Pearl Barley (4 Tbsp) 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), juice from Lemon (1), Honey (1 Tbsp), Plain Greek Yogurt (4 Tbsp), Water (3 Tbsp), Salt (1/4 tsp), Garlic Powder (1/4 tsp), and 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 (2 2/3 Tbsp), Dried Cranberries (4 Tbsp) and Pepitas (2 Tbsp).

Drizzle with Creamy Lemon Balsamic Vinaigrette and enjoy!