Description
This Autumn Harvest Salad with Pomegranates is a vibrant and wholesome dish featuring roasted delicata squash, nutrient-packed kale, chewy farro, tangy goat cheese, and juicy pomegranate arils. Tossed in a zesty, smoky apple cider vinaigrette, it’s perfect as a light lunch or a festive side for fall gatherings.
Ingredients
Scale
Salad Ingredients
- 1–2 bunches kale, center ribs removed and torn into small pieces (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)
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove, pressed or finely minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
For Roasting Squash
- 2 tablespoons olive oil (for tossing squash)
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon chili powder
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the delicata squash, ensuring the squash cooks evenly and develops a golden color.
- Roast Squash: Toss the sliced delicata squash with 2 tablespoons olive oil, salt, pepper, and 1/2 teaspoon chili powder until evenly coated. Spread on a lined baking sheet and roast for 15 minutes until the squash is tender and slightly golden browned.
- Prepare Dressing: In a mixing bowl or jar, whisk together 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 pressed or finely minced garlic clove, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, salt, and pepper to create a flavorful and smoky vinaigrette.
- Combine Salad: In a large bowl, combine the torn kale leaves, roasted delicata squash, cooked farro, pieces of soft goat cheese, and pomegranate arils. Pour the prepared dressing over the salad and toss gently to ensure everything is evenly coated without bruising the kale.
Notes
- Remove the center ribs from kale to reduce toughness and make the salad more enjoyable.
- Cook farro ahead of time and allow to cool before adding to the salad.
- For extra flavor, massage the kale gently with a bit of the dressing before adding other ingredients.
- Delicata squash skin is edible; roasting softens it nicely.
- Adjust chili powder and smoked paprika amounts to taste depending on preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: Autumn salad, Harvest salad, Pomegranate salad, Roasted delicata squash, Kale salad, Fall recipes, Healthy salad, Farro salad, Goat cheese salad
