Roasted Delicata Squash Kale Salad with Pearl Barley
A hearty autumn salad combining tender roasted delicata squash seasoned with coconut sugar and cinnamon, chewy pearl barley, and massaged kale. The creamy lemon balsamic vinaigrette made with Greek yogurt and honey balances the earthy flavors while dried cranberries and pepitas add sweetness and crunch. Perfect as a complete meal or substantial side dish for fall gatherings, this nutrient-dense salad offers satisfying textures and seasonal flavors that make healthy eating feel indulgent.
Ingredients
- 1 Delicata Squash
- 1 teaspoon Coconut Sugar
- 1 teaspoon Parmesan Cheese
- ½ teaspoon Ground Cinnamon
- 5 cup Kale
- ¼ cup Pearl Barley
- 1 ½ ounce Goat Cheese
- ¼ cup Dried Cranberries
- 2 tablespoon Pepitas
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Extra-Virgin Olive Oil
- 1 Lemon, juice
- 1 tablespoon Honey
- ¼ cup Plain Greek Yogurt
- 3 tablespoon Water
- ¼ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Ground Black Pepper
- Nonstick Cooking Spray
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Spray baking sheet with nonstick cooking spray
- 3
Remove seeds from delicata squash and cut into 1/2-inch slices
- 4
Sprinkle squash with coconut sugar, parmesan cheese, and ground cinnamon
- 5
Bake squash for 12-15 minutes until cooked through
- 6
Cook pearl barley according to package directions or add barley to water, bring to boil, then simmer for 20-25 minutes until soft and chewy
- 7
Add balsamic vinegar, olive oil, lemon juice, honey, Greek yogurt, water, salt, garlic powder, and black pepper to small mason jar
- 8
Whisk vinaigrette for 20-30 seconds until well blended
- 9
Divide kale between two large bowls or plates
- 10
Top each with roasted delicata squash, barley, goat cheese, dried cranberries and pepitas
- 11
Drizzle with creamy lemon balsamic vinaigrette
Tips
Massage kale leaves with a pinch of salt before assembling to soften them and reduce bitterness for better texture and flavor.
Toast pepitas in a dry pan for 2-3 minutes before adding to enhance their nutty flavor and crunch.
Make extra vinaigrette to store in the refrigerator for up to one week for quick salad preparation.
Good to Know
Assembled salad keeps 1-2 days refrigerated, store dressing separately
Roast squash and cook barley up to 3 days ahead, store refrigerated
Serve immediately after dressing for best texture, kale will wilt if dressed too long
Common Mistakes
Massage kale before assembling to avoid tough, bitter leaves
Don't overdress salad to avoid soggy greens
Remove squash seeds completely to avoid bitter flavor
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular winter squash instead of delicata?
Yes, butternut or acorn squash work well. Peel them first and cut into cubes, then roast for 20-25 minutes until tender.
How long does the vinaigrette keep in the refrigerator?
The Greek yogurt vinaigrette stays fresh for up to one week refrigerated. Whisk before using as ingredients may separate.
Can I make this salad vegan?
Replace goat cheese with nutritional yeast or vegan cheese, substitute honey with maple syrup, and use coconut yogurt instead of Greek yogurt.