Description
Experience the vibrant flavors of autumn with this delightful Autumn Harvest Salad with Pomegranates. Bursting with seasonal produce, this salad features tender roasted delicata squash, nutrient-packed kale, and juicy pomegranate arils, all tossed in a sweet and tangy maple apple cider vinaigrette. It’s not just visually appealing; it’s also a powerhouse of nutrition, making it an excellent choice for gatherings or as a wholesome weeknight dinner. Enjoy the perfect balance of textures and tastes that embody the essence of fall in every bite.
Ingredients
Scale
- 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
- 1 cup pomegranate arils
- 4 ounces soft goat cheese (chevre) – Optional
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- Salt
- Pepper
- 2 tablespoons olive oil (for dressing)
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove (pressed or finely minced)
- 1/4 teaspoon chili powder (for dressing)
- 1/4 teaspoon smoked paprika
- Pinch of salt and pepper (for dressing)
Instructions
- Preheat oven to 400°F (200°C).
- Toss sliced delicata squash with olive oil, salt, pepper, and chili powder. Spread on a baking sheet and roast for 15 minutes until golden.
- In a bowl or mason jar, combine olive oil, apple cider vinegar, maple syrup, garlic, chili powder, smoked paprika, salt, and pepper to make the dressing.
- In a large bowl, mix torn kale leaves, roasted squash, cooked farro, goat cheese (optional), and pomegranate arils. Drizzle dressing over the salad and toss until well combined.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg