Autumn Harvest Salad with Pomegranates
A vibrant fall salad bursting with the flavors of roasted squash, fresh kale, and sweet-tart pomegranate arils, making it a perfect dish for autumn gatherings.
Ingredients
Salad Base
- 6-8 cups kale, center ribs removed and torn into small pieces
- 1 cup arils from one pomegranate About 1 cup
- 1 cup cooked farro (or quinoa for a gluten-free option) Cook according to package instructions
- 4 ounces soft goat cheese (chevre) Crumbled
Roasted Ingredients
- 1 each delicata squash, de-seeded and cut into half moons
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- to taste Salt and pepper
Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 clove garlic, pressed or finely minced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- to taste Pinch of salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the delicata squash slices with olive oil, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for around 20-25 minutes, or until tender and caramelized.
- Cook the farro according to the package instructions.
- While the squash is roasting, drizzle the kale with olive oil and a pinch of salt. Massage the kale with your hands until it becomes tender and darkens in color.
Dressing Preparation
- In a small bowl, whisk together the apple cider vinegar, maple syrup, minced garlic, smoked paprika, and a sprinkle of salt and pepper.
Assembly
- In a large bowl, combine the massaged kale, roasted squash, cooked farro, pomegranate arils, and crumbled goat cheese. Drizzle the dressing over the top and toss gently to combine.
- Serve immediately while the squash is warm, or allow to chill in the fridge for a more refreshing option.
- Garnish with extra pomegranate arils just before serving.
Notes
For added flavor, consider mixing in other greens like spinach or arugula and topping with toasted walnuts or pecans.