Dinner

Autumn Harvest Salad with Pomegranates and Roasted Delicata Squash Recipe

Byanna orden October 14, 2026October 14, 2026

Introduction

This Autumn Harvest Salad with Pomegranates is a delightful mix of roasted delicata squash, hearty farro, tangy goat cheese, and sweet pomegranate arils. It’s a perfect seasonal dish that combines vibrant flavors and textures for a refreshing, satisfying meal.

A brown round bowl filled with a colorful salad on a white marbled surface. The bottom layer is dark green kale leaves spread evenly. On top, there are bright orange roasted pumpkin slices arranged around the bowl. Scattered over the pumpkin and kale are small white chunks of cheese, deep red pomegranate seeds, and small yellow pieces of diced fruit, possibly mango. The salad looks fresh and vibrant with a mix of soft and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 bunches kale (center ribs removed and torn into small pieces, about 6-8 cups)
1 delicata squash (de-seeded and cut into half moons)
1 cup cooked farro
4 ounces soft goat cheese (chevre)
Arils from one pomegranate (about 1 cup)
2 tablespoons olive oil
1/2 teaspoon chili powder
Salt
Pepper
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 garlic clove (pressed or finely minced)
1/4 teaspoon smoked paprika
Pinch of salt and pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Toss the sliced delicata squash with olive oil, salt, pepper, and chili powder. Spread evenly on a lined baking sheet and roast for about 15 minutes until golden and tender.
Step 3: In a mixing bowl or jar, whisk together the remaining olive oil, apple cider vinegar, maple syrup, garlic, smoked paprika, salt, and pepper to make the dressing.
Step 4: In a large bowl, combine the torn kale leaves, roasted squash, cooked farro, goat cheese pieces, and pomegranate arils. Pour the dressing over the salad and toss gently to coat everything evenly.

Tips & Variations

Massage the kale lightly with a pinch of salt and a drizzle of olive oil before combining to soften its texture.
Swap farro with quinoa or barley for a different whole grain option.
Add toasted nuts like pecans or walnuts for extra crunch and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, store the dressing separately and toss just before serving. Reheating is not necessary; serve chilled or at room temperature.

How to Serve

The image shows a bowl filled with a colorful salad. At the bottom is a layer of chopped kale, dark green and curly. On top of this are slices of roasted orange pumpkin arranged in a circular pattern. Scattered over the salad are white pieces of cheese, likely feta, small cubes of yellow mango, and bright red pomegranate seeds, adding texture and color contrast. The bowl is white, and it sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, but delicata squash is preferred for its sweet, nutty flavor and tender skin. You can substitute with butternut or acorn squash, though cooking times may vary.