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Autumn Harvest Salad with Pomegranates

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
A vibrant and nutritious salad combining roasted delicata squash, hearty farro, fresh kale, and sweet pomegranate arils, perfect for fall.

Ingredients

Vegetables

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

Instructions 

  • Preheat oven to 400°F (200°C).
  • Toss delicata squash in 2 tablespoons olive oil, salt, pepper, and chili powder. Arrange on a lined baking sheet and roast for 15 minutes until golden and tender. Set aside.
  • Whisk together olive oil, apple cider vinegar, maple syrup, garlic, chili powder, smoked paprika, salt, and pepper to make the dressing.
  • In a large bowl, combine kale, roasted delicata squash, cooked farro, goat cheese, and pomegranate arils. Pour dressing over and toss to coat.

Notes

For extra flavor, toast the farro before adding to the salad.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: fall, Kale, Pomegranate