Autumn Harvest Salad with Pomegranates

This Autumn Harvest Salad with Pomegranates is a delightful way to embrace the flavors of fall. Packed with seasonal produce like kale, delicata squash, and vibrant pomegranates, this salad is both hearty and refreshing. Ideal for family dinners, holiday gatherings, or meal prep, it’s topped with a delicious maple apple cider vinaigrette that ties all the ingredients together beautifully. The combination of textures and tastes makes it a standout dish that can be enjoyed any time of year.

Why You’ll Love This Recipe

• Seasonal Ingredients: This salad showcases fresh fall produce, making it perfect for autumn.
• Nutrient-Rich: Packed with vitamins and minerals from kale and pomegranates, it’s a healthy choice.
• Quick Preparation: With only 30 minutes of total time needed, it’s an easy dish to whip up.
• Versatile Dish: Serve it as a side or a main course; it suits various occasions.
• Flavorful Vinaigrette: The maple apple cider dressing adds the perfect sweet and tangy balance.

Tools and Preparation

Before you start making your Autumn Harvest Salad with Pomegranates, gather the necessary tools to streamline your cooking process.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Whisk or mason jar
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Essential for roasting the delicata squash evenly.
• Mixing bowl: Needed to combine all salad ingredients effectively.
• Whisk or mason jar: Great for mixing the vinaigrette effortlessly.

Ingredients

This Autumn Harvest Salad uses the beautiful produce available as the months start to get colder, such as delicata squash, kale, and pomegranates, as well as farro and goat cheese to make a hearty cold weather salad. Then it is all tossed together with a maple apple cider vinaigrette!

For the Salad

• 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 Roasting

• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• salt
• pepper

For the Dressing

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 garlic clove (pressed or finely minced)
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• pinch of salt and pepper

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Autumn Harvest Salad with Pomegranates

Step 1: Preheat the Oven

Preheat your oven to 400°F.

Step 2: Roast the Delicata Squash

1. Toss the sliced delicata squash in 2 tablespoons of olive oil along with salt, pepper, and chili powder.
2. Arrange the squash in a single layer on a lined baking sheet.
3. Roast for about 15 minutes or until golden and tender. Set aside once done.

Step 3: Prepare the Dressing

In a mixing bowl or mason jar:
1. Whisk together all dressing ingredients until combined.

Step 4: Assemble the Salad

In a large bowl:
1. Add kale, roasted delicata squash, cooked farro, goat cheese, and pomegranate arils.
2. Pour dressing over everything and toss gently to fully coat all ingredients.

Enjoy your delicious Autumn Harvest Salad with Pomegranates!

How to Serve Autumn Harvest Salad with Pomegranates

This Autumn Harvest Salad with Pomegranates is not only beautiful but also versatile. It can be served in various ways, making it suitable for different occasions, from casual dinners to festive gatherings.

As a Main Dish

• A filling option: Serve the salad as a standalone dish for lunch or dinner.
• Protein boost: Add grilled chicken or chickpeas for extra protein.

As a Side Salad

• Complementary dish: Pair it with roasted meats like turkey or pork.
• Great for BBQs: The salad adds freshness to your summer cookouts.

At Holiday Gatherings

• Festive centerpiece: The vibrant colors of pomegranates make it perfect for holiday tables.
• Shareable portion: Make a large bowl for guests to help themselves.

For Meal Prep

• Easy storage: Keep the dressing separate until ready to eat to maintain freshness.
• Quick lunches: Portion into containers for grab-and-go meals throughout the week.

How to Perfect Autumn Harvest Salad with Pomegranates

Enhancing your Autumn Harvest Salad with Pomegranates is simple. Here are some tips to elevate its taste and presentation.

• Use fresh ingredients: Fresh kale and seasonal produce will enhance flavor.
• Experiment with grains: Substitute farro with quinoa or barley for variety.
• Adjust seasoning: Taste and adjust salt, pepper, and spices according to preference.
• Make it ahead: Prepare components separately and combine them just before serving for optimal freshness.

Best Side Dishes for Autumn Harvest Salad with Pomegranates

Pair this delightful salad with side dishes that complement its flavors. Here are some fantastic options:

1. Roasted Sweet Potatoes: Their sweetness balances the tartness of pomegranates perfectly.
2. Garlic Bread: Crispy garlic bread adds a crunchy texture that contrasts nicely.
3. Quinoa Pilaf: A herbed quinoa pilaf can add an earthy note alongside the salad.
4. Stuffed Mushrooms: Savory stuffed mushrooms bring umami flavors to your meal.
5. Crispy Brussels Sprouts: These add a delightful crunch and slight bitterness that pairs well.
6. Butternut Squash Soup: A warm soup provides comfort during colder months while matching seasonal flavors.

Common Mistakes to Avoid

When preparing your Autumn Harvest Salad with Pomegranates, it’s easy to make a few common mistakes. Here are some tips to ensure your salad turns out perfectly every time.

• Skipping the seasoning: Failing to properly season the delicata squash can lead to bland flavors. Always season with salt, pepper, and spices to enhance the taste.
• Overcooking the farro: Cooking farro for too long can make it mushy. Follow the package instructions carefully and check for the right texture—al dente is best!
• Using old kale: Wilted or brown kale will affect the salad’s freshness. Choose vibrant, crisp kale and check for any signs of spoilage before use.
• Neglecting the vinaigrette: Not whisking or shaking the vinaigrette well can lead to separation. Make sure all ingredients are thoroughly combined for a balanced dressing.
• Forgetting presentation: A salad should be visually appealing! Take a moment to arrange your ingredients nicely in the bowl before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.
• If possible, store dressing separately to maintain freshness.

Freezing Autumn Harvest Salad with Pomegranates

• Freezing is not recommended as it may affect the texture of fresh ingredients like kale and goat cheese.
• If you must freeze, consider storing only cooked farro and roasted squash, which can last up to 3 months.

Reheating Autumn Harvest Salad with Pomegranates

• Oven: Preheat to 350°F, place in an oven-safe dish, and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat in short intervals (30 seconds) until warm.
• Stovetop: Heat on medium-low in a skillet, stirring gently until warmed through.

Frequently Asked Questions

What can I substitute for goat cheese in Autumn Harvest Salad with Pomegranates?

You can use feta cheese or crumbled blue cheese as alternatives. Both will add a different flavor profile while still complementing the other ingredients.

Can I make Autumn Harvest Salad with Pomegranates ahead of time?

Yes! You can prepare most components in advance. Just keep the dressing separate until you’re ready to serve for optimal freshness.

How do I choose ripe pomegranates?

Look for pomegranates that feel heavy for their size with smooth skin. The color should be vibrant and rich; avoid any that have cracks or soft spots.

Is this Autumn Harvest Salad vegetarian-friendly?

Absolutely! The salad is entirely vegetarian, making it a great option for meatless meals or gatherings.

Final Thoughts

The Autumn Harvest Salad with Pomegranates is not only delicious but also incredibly versatile. With its hearty ingredients and delightful flavors, it’s perfect as a main dish or a side salad. Feel free to customize this recipe by adding nuts, swapping cheese types, or incorporating seasonal veggies you love. Give it a try—you won’t regret it!

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Autumn Harvest Salad with Pomegranates

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• Author: Vanessa
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Autumn Harvest Salad with Pomegranates is a vibrant, nourishing dish that captures the essence of fall. This salad features a delightful mix of seasonal ingredients, including kale, delicata squash, and juicy pomegranates, creating a balance of flavors and textures. The dish is topped with a flavorful maple apple cider vinaigrette, enhancing its refreshing qualities while providing a nourishing option for family dinners, holiday gatherings, or meal prep. In just 30 minutes, you can whip up this hearty salad that’s not only visually appealing but also packed with nutrients.

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Ingredients

Scale 1x2x3x

• 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)
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• salt
• pepper
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 garlic clove (pressed or finely minced)
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• pinch of salt and pepper
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Preheat your oven to 400°F.
2. Toss delicata squash slices in olive oil, salt, pepper, and chili powder. Spread on a baking sheet and roast for 15 minutes until tender.
3. In a mixing bowl or mason jar, whisk together dressing ingredients: olive oil, apple cider vinegar, maple syrup, minced garlic, chili powder, smoked paprika, salt, and pepper.
4. In a large mixing bowl, combine kale, roasted squash, cooked farro, goat cheese, and pomegranate arils. Drizzle with dressing and toss gently until evenly coated.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 8g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 15mg